Our Producers

Agave Plant
Artisan Mezcal - The Agaves

"The agave, neither cactus nor aloe, is a succulent native to North America. It generally has a stubby stalk with long thick pointed leaves. There are many varieties, most of them suitable for distillation. Alip√ļs, and almost all other artisan mezcals, are distilled from the cultivated agave angustifolia, called espad√≠n, which is the genetic ancestor of the agave Weber used to produce the mezcal known as¬†tequila."

I.Urruzola Txakoli

"We are a modern winery with centuries of tradition. Garaikoetxea winepress was built in the 16th century, and we maintain the same structure. Even if the tradition directed us towards the apple, intuition and the heart, pushed us towards the grape. We have kept the knowledge of several generations and taken care of it, to create a new product. This is our essence."

Maison Nicolas Potel

"Maison Nicolas Potel has built its international reputation by making wines from the most beautiful lands of the region. Our Villages, Premiers Crus and Grands Crus are famous and recommended all over the world since they reveal the purity of grapes, their authentic appellations and native lands."

wine barrels
Belasco Baquedano - Llama Malbec

"Everything gleams, from red lacquered concrete floors throughout, to shiny stainless steel tanks, to burnished oak barrels that rest behind brick arched windows. With top notch modern technology, we use refrigerated grape chambers, gravity-driven grape delivery from sorting table to tank, délestage (submerged cap) tanks to maximize intensity and balance by extracting more color and flavor from skins, and a temperature and humidity controlled lounge for bottle storage."

Ripe Wine Imports - Ch√Ęteau Gaillard

"Ch√Ęteau Gaillard is a family owned estate of 12 hectares, located in Ville-Morgon. The winery date back from 1897. Ch√Ęteau Gaillard offers a range of Crus of Beaujolais from Morgon, Fleurie, Moulin a Vent, as well as Beaujolais¬†Villages."

red wine
The Paris Wine Company - Cassini

"In a region blessed with arguably the world's finest terroir and winemaking traditions, yet beleaguered by intervention-heavy techno-winemaking and a reliance on consultants and historic reputations, Arnauld Cassini joins the small cadre of Bordeaux producers creating a quiet revolution. Let's start with the most unorthodox method of Cassini's mad genius: there is no oak used in any of his wines! Cassini decides to let the terroir of St Emilion speak for itself."

The Paris Wine Company - Domaine St Cyr

"Raphael Saint-Cyr is the fourth generation vigneron at the Domaine Saint-Cyr, which was created by his great-grandfather Pierre Saint-Cyr. The estate is located in Anse, found at the southern edge of the Beaujolais. When Raphael took over the winemaking in 2008, he let go of a large portion of Beaujolais vines around the winery and acquired vines further north in the crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. Having seen his grandfather and uncle get sick from the chemicals used to treat their vines, Raphael was immediately convinced to convert the entire 25 hectare domaine to certified organic viticulture, making Domaine Saint Cyr one of the largest organic domaines in the Beaujolais."

juan carlos sancha
Bodegas Juan Carlos Sancha - Organic Viticulture

"Our winemaking philosophy is based on the concept of minimal intervention and preservation of purity in all stages of the wine-growing and winemaking process.

We produce three organic artesan wines, and we are small and intimately involved in our wine-growing and winemaking, seeking to produce personal, elegant, and powerful wines."

Siembra Valles
Siembra Spirits - Siembra Valles Tequila

"Siembra Valles Ancestral is a project conceived of a love of history and a desire to know tequila from its roots. To celebrate tequilas true identity and to fulfill that undying curiosity of what our past tasted like, Siembra Valles Ancestral embraces abandoned ancestral methods, such as the use of earthen pit ovens, hand-maceration, fermentation with bagasse in oak and brick, distillation in pine and copper, and the use of naturally, bat-pollinated agave."

Tequila ArteNOM

"Tequila ArteNOM presents regional tequila selections of distinct altitude, heritage, agave cultivation, and distillation technique. These specially-curated expressions represent the unique, personal craft of their master distillers: truly making an ART of their NOM."


The Mexico Mule


The Mexico Mule has become one of our most popular house cocktails; at least for those who like a bit of heat! 

Being located in the same building as The Moore Theatre, we needed to come up with a drink that paired well with our food, and was quick and easy to make for our pre-event crowds!

1 Bottle of 100% agave blanco tequila
3 Serrano peppers
Fresh squeezed lime juice
Ginger beer
Copper mule cup

Fry 3 Serrano chiles. Slice each pepper ¬ĺ of the way lengthwise. Add peppers to the bottle of tequila and steep for 24 hours. You can then remove the peppers or leave in according to desired heat¬†level.

Fill Mule cup to the top with ice. 
Add 2 oz. of Serrano infused tequila.
1 oz. lime juice
Top off cup with ginger beer.

*Option. Slap a few sprigs of mint between your hands and add to The Mexico Mule for additional brightness.


Cochinita Pibil

meat marinade

Pulled pork from the Yucatán

20 lbs pork shoulder (cut into large cubes)
Banana leaves
3 yellow onions (sliced)
2 bunch Cilantro leaves

For the marinade:
1 yellow onion
1 head garlic (peeled)
1 bar (15oz) Achiote
15 dried guajillo chiles (stems removed)
1/3 cup salt
1 tsp. ground cinnamon
1 tsp. allspice
1 tsp. cumin
1 tsp. dried oregano
2 cups orange juice
1 cup lime juice

Slaw Topping:
Red onion (thinly sliced)
Habaneros (thinly sliced)
Fresh oregano
Fresh lime juice

Add together all the ingredients for the marinade in a food processor and puree. Put the pork, onions and marinade in a large bowl and mix together. Pour the mixture into a banana leaf lined pan and top with cilantro. Seal the pan with the banana leaves, cover the pan with the lid and put in the oven at a low temperature for 12 hours.

For the slaw topping: put the red onion, habaneros and oregano in a bowl and cover them with lime juice and refrigerate until the pork is done.

When done cooking, shred the pork, place in a warm tortillas and top with the slaw.