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Our mezcal is produced using exclusively Espadín agaves cultivated in the rolling valley floors in the mountainous Valles Centrales region outside of Santiago Matatlán.\r\n\r\nAgave de Cortés is \"Mezcal Artesenál,\" employing only non-mechanized methods. The Espadín agaves are hand-harvested, cooked in an earthen pit oven, crushed by tahona, fermented in open-air wood vats using native yeast, and distilled twice in small copper pot stills. The Cortés family is committed to the mission of preserving the tradition of mezcal as it was taught to them by prior generations and offer Agave de Cortés as an emblematic mezcal that honors the legacy of their ancestors. \r\n\r\nABOUT CASA CORTÉS\r\nThe Cortés family is one of the most important families making mezcal today.  For nearly 200 years, the Cortés family - now in its sixth generation of mezcaleros - has been carrying on the tradition of mezcal production in the Zapotec village of Santiago Matatlán.  Santiago Matatlán is situated 30 miles southeast of Oaxaca City and is considered the gateway to the Oaxacan highlands... mezcal country!  In 2007, Casa Cortés began assembling a collective of mezcal producers from around the different regions of Oaxaca, with the goal of uniting under one banner, mezcaleros that shared the same vision and desire to preserve culture through their sacred spirit - mezcal.  Asis Cortés, along with his father Valentin, and his uncle Rolando, strategically built long-term partnerships with around 16 families working in 10 villages throughout Oaxaca. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/395/da_AdC_LOGO.png?1645130350","profile_url":"/b/agave-de-cortes"},{"name":"Angelisco Tequila","description":"Angelisco is a family by choice. Our individual stories may vary, culturally and historically, but we unite to create a timeless spirit. 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The original distillery was started by Félix Bigallet in the famous Place Bellecour in the city of Lyon. In 1885, the company moved to Virieu-sur-Bourbe, a tiny village at the foot of the Rhone Alps, where the Bigallet family originated. The distillery was built in what was formerly a school house.  The nearby railway made the importation of all the required raw materials easier for Bigallet, including wine from the south of France, sugar loaves from the Antilles, rum from the Americas, lemons from Sicily, and oranges from Spain or northern Africa.  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Each generation has passed on this know-how, and allowed the 4th generation of the Tessendier family to perfectly master the art of blending and to become “Creators of Cognac”.\r\n\r\nDominic Park, of Scottish origin, with an intrepid and visionary character, discovered the land of Cognac and wanted to create an exclusive Cognac, bearing his name.\r\n\r\nIn 1993 Jérôme Tessendier and Dominic Park collaborated to produce Cognac PARK. At the request of Dominic Park, Jérôme Tessendier created tailor made blends and elaborated the first PARK range. Insisting on the use of fine and complex qualities, they became the pioneers of “made to measure” cognacs that would later be known as craft cognacs.\r\n\r\nIn 2008 Dominic PARK passed on his torch; the Tessendier Distillery became the owner of Cognac PARK.\r\n\r\nOver the years, the generations have continued to enhance the craftsmanship, the quality and the exclusiveness of the eaux-de-vie elaborated by Lilian and Jérôme Tessendier, who, together represent the fourth generation of Master Blenders.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5036/sevenfifty_-_bbp_logos_-_525x400px_0013_cognac_-_full_color.png?1647547635","profile_url":"/b/cognac-park"},{"name":"El Jolgorio","description":"Mezcal forms an important part of rituals, ceremonies, and festivities in villages in our homeland of southern Mexican state of Oaxaca. These celebrations - also known as Jolgorios - always involve mezcal, a drink that spans cultures and bonds families. Fifteen unique El Jolgorio Mezcals are made from different species and varieties of rare agaves by master distillers in remote villages in the Central Valleys region of Oaxaca. Each El Jolgorio label signifies a different agave variety, with each tiny batch released in sequentially numbered editions. Due to the scarcity of wild agaves and the company's commitment to sustainability, the batches rotate, meaning each new edition might be produced from different regional producer within the network of mezcaleros. The label for each consecutive edition bears the name of the mezcalero, village, age of agave at harvest, and number of bottles produced, to connect the drinker with the place of origin and the families behind the spirit.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/405/El_Jolgorio_Logo.png?1531345450","profile_url":"/b/el-jolgorio"},{"name":"Giffard","description":"Giffard Liqueurs and Syrups are created specifically to enhance cocktail creation. Each of our liqueurs delivers consistent, true-to-nature flavors that are the signature of the Giffard family, providing the flavor intensity that brings cocktails to life. Five generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups. Produced in France's Loire Valley, Giffard Liqueurs are made with tradition and quality, blending established processes like slow maceration, with innovative flavor inspiration. Giffard Liqueurs and Syrups improve cocktail creation with the uncompromised taste of natural fruits, herbs, and spices. It all began in 1885. Emile Giffard was a pharmacist with an inventive, curious nature and the palate of a gourmand. In the scorching summer, in the small Loire Valley town of Angers, France, he was studying the digestive and cooling properties of mint. Giffard’s research resulted in the invention of a clear mint liqueur, steam-distilled from the Mitcham variety of peppermint. As delicious as it was refreshing, the liqueur was immediately received with enthusiasm from the townspeople of Angers. Emile called his elixir Menthe Pastille after the mint candies that were famous at the time.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/397/GF_Oval_Logo_Color.png?1530222475","profile_url":"/b/giffard-1"},{"name":"Nuestra Soledad","description":"Nuestra Soledad is comprised of six distinct mezcals from six different producers located in various regions of Oaxaca, intended to highlight elements of terroir in mezcal production. Oaxaca is one of the most geographically diverse states in Mexico, with a wide variety of microclimates, vegetation, and ecosystems. Nuestra Soledad is made using 100% agave Espadín, cultivated in the remote mountain areas around the Valles Centrales region of Oaxaca, alongside wild vegetation and planted in varying soil types, resulting in an array of flavor profiles. Even more importantly, each mezcalero employs his own methods, often passed down through the generations. Every technique used during production, from cultivation to distillation, impacts the final character of the mezcal. The environmental diversity, combined with the human element of production, result in six unique mezcals, despite all six being made from a single agave variety: Espadín.\r\n\r\nNuestra Soledad is a part of the Casa Cortés portfolio of mezcal brands, which also includes El Jolgorio, Agave de Cortés, and Origen Raíz.   ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/406/MEZCAL_NUESTRA_SOLEDAD_%28LOGO%29-1.png?1531346667","profile_url":"/b/nuestra-soledad-1"},{"name":"Rum-Bar","description":"The Rum-Bar brand pays tribute to the traditional rum bars that are spread across the communities on the island of Jamaica. These tiny watering holes dotting the roadsides provide relief from the sun and a gathering place for locals.  Most rum bars keep it simple, serving up white overproof rum with “chasers” of fresh juice or sodas. Rum-Bar rums offer big flavors of Jamaican rum, striking a balance between Jamaican “funk” resulting from the use of pot-stills and fruit-forward flavors that translate into amazing cocktails. From cane field to bottle, Rum-Bar is 100% pot-still rum and one of two brands wholly owned by the historic Worthy Park Estate, located in St. Catherine Parish, Jamaica. Sitting 1,200 feet above sea level, the estate encompasses more than 9,000 acres of land. 100% of the cane \u0026 molasses used in our rums is produced either on our own estate, or on one of three nearby properties leased for cane cultivation by Worthy Park: a claim few other rums can make.  The aromas and flavors in our rums truly reflect the terroir at Worthy Park Estate.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/4972/da_rum-bar-logo-black-yellow-green-transparent.png?1645129783","profile_url":"/b/rum-bar"},{"name":"Sotol Por Siempre","description":"From the high desert slopes of the Sierra Madres Mountains, in the heart of Chihuahua, Mexico, comes Sotol Por Siempre. A unique spirit distilled from the hearts of wild-harvested sotol, the vital desert plant that has sustained the peoples of this region for thousands of years. Two distillations in a small copper pot still with stainless steel cap preserves subtle smoke and earth flavors which are imparted by pit roasting and open-air fermentation. Six generations of the Jacquez Family bring you Sotol Por Siempre.\r\n\r\nAn authentic spirit of Mexico, not distilled from agave, but from the native Sotol or desert spoon it shares characteristic similarities to its cousins in spirit, Tequila and Mezcal.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/400/SPS_Primary_Wordmark_Stacked_copy.png?1530225688","profile_url":"/b/sotol-por-siempre"},{"name":"Vermouth Routin","description":"An emblematic specialty of the Alps, Vermouth Routin was created in Chambéry, the most historic vermouth-producing region of France, in 1883.  The historical brand bears the name of its creator, Philibert Routin.  We create three distinct expressions:  Rouge, Blanc, and Dry.  \r\n\r\nChambéry was once the capital of the historic principality of Savoie.  Located in a mountain pass in the Alps, it sat directly along the spice routes.  Traders coming from the far east regularly stopped in the town, leaving interesting spices, flowers, and bittering agents.   In the 1800s, producers in the region began experimenting by macerating local Savoie wines with exotic ingredients from around the world, along with with local Alpine ingredients, most notably wormwood. \r\n\r\nIn 1885, founder Philibert Routin was one of many liquor producers in the region, quickly making a name for himself against his competitors due to his exceptional Vermouth Rouge.  His company flourished.  The 20th Century brought two world wars, along with Prohibition, which caused nearly all of the local distilleries and blending houses to close.  The house of Routin survived, however, and now is counted as one of two producers still crafting Vermouth in the Chambéry region.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/407/Vermouth_Routin_Logo.png?1531350469","profile_url":"/b/vermouth-routin"},{"name":"Worthy Park Estate","description":"Deep in the heart of Lluidas Vale sits The Worthy Park Estate. Protected by the surrounding mountain ranges and encompassed by lush and fertile terrain; in the acres and acres of sugar cane fields is where it all begins.  The cane fields were designed with careful consideration to not only the varieties of sugar cane growing in the fields but to the planting and drainage, soil type and the method of harvesting the field, following the tradition of sugar cane cultivation that has continued unabated at Worthy Park since 1720. The first ever record of rum production was in 1741, years before any other existing distillery in Jamaica.\r\n\r\nThe molasses used in our rum production is extracted in our sugar factory a mere 100 m from the distillery; a sugar factory that has maintained its rank as the most efficient in Jamaica every year since 1968.  With the completion of a state-of-the-art distillery in 2005, Worthy Park was back in the rum business. Being the newest distillery, it was built with efficiency in mind and designed to maintain the highest level of quality.\r\n\r\nFrom the water used in blending, to the propriety native yeast cultivated from our own sugar cane crop, each step in the distillation process is measured and evaluated to ensure consistency and quality.  We distill our rums in the traditional Jamaican Pot Still method to give you a heavy bodied rum full of esters and congeners. 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