

Maguey tobasiche (or tobaziche) is an Agave karwinskii. Depending on region, the names tobaziche and largo may be referring to the same plant.
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Specific References
och Arroqueno is made with wild maguey Arroqueno (agave Americana). Typically, this agave can take up to 20 years to mature, before it is pit roasted in a traditional fashion. Given the length of time needed to grow this elegant agave, sustainability of Arroqueno has become a big issue. The Koch Arroqueno is made by Adrian Bautista in Rio de Ejutla, Oaxaca. This mezcal has high fruity notes with hints of earth and herbs, clay and smoke.
The origins of the Koch family date back to the time of the Mexican Revolution, when the family of founder Carlos Moreno began entering the world of mezcal. Today, they continue to grow and are proud to collaborate with more than 52 producer families from 18 communities in the state of Oaxaca, thus achieving an international presence in more than 16 countries.
L'Absinthe La Fée Parisienne is the most authentic expression of classic green absinthe.
Made from 100% natural ingredients, this absinthe is distilled according to a traditional 19th-century recipe.
The result is a superior absinthe of remarkable quality, both powerful and balanced, adhering to ancient techniques to capture the essence of great creative spirits like Van Gogh, Rimbaud, and Toulouse-Lautrec.
La Fée Parisienne is the first traditional absinthe distilled in France since the ban was lifted in 1915.
Dolin Red Vermouth has a long history of success and awards. Its recipe, intact, is one of our treasures. Dolin Red Vermouth is a white wine based aperitif, recognized as one of the best vermouths. It is made from Chambéry plants and fine wines from the region.
A 2015 addition to the Finlaggan range, named Eilean Mor (those of you that know about Islay's geography will be familiar with that name). This expression has been bottled at a slightly higher strength than other Finlaggan release (not including the Cask Strength, of course). The whisky comes from an undisclosed distillery on Islay - it's a closely guarded secret as to which one...
Gozio Amaretto stands out as an exceptional liqueur, boasting an exquisite almond flavor.
Employing an unparalleled method, bitter almonds sourced from four continents undergo a meticulous infusion process lasting a minimum of sixty days, resulting in a premium blend that captures the finest aroma and taste.
Distinguished, this liqueur refrains from incorporating artificial aromas, extracts, or additives in its final composition.
Its refined taste is both velvety and approachable, making it a versatile choice for enhancing both cocktails and dessert creations.
In celebration of the 700 years of the Declaration of Arbroath House of McCallum has commissioned five new pieces of art from the 4 Glasgow Artists of the Art of Whisky representing their vision of the piece of history past and present.
Maguey mexicano (Agave rhodacantha) is also known as “dobadaan” in some regions, which is its local name in Zapotec. Though exact numbers are unknown, some speculate that there are seven or more sub-varieties of Maguey Mexicano that each produce different characteristics in mezcal. Some of those include Maguey mexicano penca larga, mexicano penca corta, mexicano liso, chontal, and amarillo grande. Many of these sub-varietals are very different looking plants.