Tequila range

Traditional manufacturing

The center of the distillery is the Hacienda El Olvido, where tequila has been traditionally produced for almost a century.

The agaves for Aha Toro come from fields in the highlands at an altitude of 1800 to 2000 meters.

During production, value is placed on tradition:
To this day, the typical stone mill wheel, the tahona, is used to extract the agave juice.

Carefully distilled in copper pot stills, Aha Toro is aged in just 200 liter American white oak ex-Jack Daniels casks.

Aha Toro is made for Destilados Ole in the small village of Jesus Maria in Jalisco.

Premium tequila

Tequila Corralejo and Mezcal San Cosme

Don Miguel Hidalgo y Costilla was born in Corralejo de Hidalgo on May 8, 1754 and rose to become a central figure in the Mexican Wars of Liberation. He is considered a national hero and the father of today`s Mexico. To this day, every bottle of Corralejo Tequila clearly shows pride in the Mexican identity: the neck banderole of the bottle shows the flag, which was first hoisted for independent Mexico. It depicts an eagle on a cactus carrying a snake in its beak and refers to an old Mexican legend.

The modern Corralejo distillery was opened in 1996 and is located in the highlands of the state of Guanajuato near Penjamo. Corralejo is now one of the most drunk tequilas in all of Mexico. The agave harvest for Corralejo is done by hand on site in the fields. 6-15 year old agaves are selected and then cooked in the traditional stone oven, the horno, at 93°C under the influence of steam for 27 hours. A rest period of 12 hours follows. In a run of 8 mills, the agave juice is extracted and then fermented. A first distillation in columns (destrozamiento) follows to free the tequila from residues. In a second distillation in copper pot stills, the tequila then gets its full aroma. Finally, the Corralejo is finished in French Limousin oak barrels.

San Cosme Mezcal is a spirit made from the agave Espadin produced in the state of Oaxaca, Mexico. The manufacturing process is like an art: During harvest, the leaves of the agave are separated from the inside of the plant. Then the agave hearts are cooked underground in the traditional way; this is done in pits that serve as ovens. It`s also where the flavors of the soil and smoke are absorbed, giving mezcal its signature flavor.
The cooked agave is then ground using the piedra tahona, a stone mill usually pulled by a horse or ox. Spontaneous fermentation takes place in open wooden barrels. The distillation is carried out in an alambique de cobre, a copper still, over an open fire.
The brand name comes from the patron saint of doctors, Saint Cosmas. The San Cosme Mezcal is distilled by the Comercializadora y Envasadora de Mezcales distillery in Oaxaca, Mexico.