Winebow represents the best quality agave spirits available; all with authenticity, quality, and transparency.

We take pride in making sure that our entire Agave selection is both non-diffused and no-additive.

For more information on our philosophy, please look through the "Agave Playbook" seen here.

For more information on our brands, please see below. Clicking on the logo will take you directly to the brands website, and there is an "info sheet" link under each brand.

There may be a few words or terms you might not be familiar with. If so, check out the "Terms to Know" section at the end.

Agave - A succulent plant with rosettes of narrow spiny leaves and tall flower spikes, native to the southern US and tropical America. Of the over 200 known species of agave, more than 40 different species are used to produce distilled spirits. Commonly called "maguey" in Mexico.

Mezcal - A distilled alcoholic beverage made from any type of agave. Can be made in one of 9 approved states in Mexico, but is most broadly produced in Oaxaca.

Tequila - A specific style of Mezcal regulated by the CRT (Consejo Regulador del Tequila). Must be produced in 5 certified states, most commonly Jalisco.

Blue Weber Agave - The only species of agave allowed to be used in Tequila production. Usually takes 6-10 years to fully mature.

Espadin - Genetic ancestor to Blue Weber, this species is most commonly used for Mezcal production. Usually takes 8-12 years to fully mature.

NOM Number - The "Norma Oficial Mexicana" number is a 4 digit number you'll find on every bottle of authentic tequila produced in Mexico. It's assigned by the CRT and will tell you exactly what distillery it comes from.

Check out tequilamatchmaker.com as a good source to look up NOM numbers.

CRT - The "Tequila Regulatory Council" is a private, non-profit organization authorized by the Mexican government to certify the legal production, bottling and labeling of any Tequila production.

Estate grown - The estate (or producer) of the Tequila has complete control over the growing and harvesting of the Agave that is used for production.

Highland agave - Agave that is grown in the red clay soils of the hills and mountains of Jaliso (also known as "Los Altos"). It will exhibit a sweeter and more floral / fruity quality, and take longer to mature than valley agave.

Valley (lowland) agave - Agave that is grown in the volcanic soils of valleys of Jalisco. These exhibit more of the mineral concentration of the soil and have a flavor that is closer to a vegetal or herbal focus. The peppery quality of the tequila is much more pronounced in a lowland grown tequila.

Jimador - An expert farmer that harvests agave plants for the production of mezcal, sotol and tequila. This task requires the skill of identifying mature agave, and is enormously labor. Often one of three generations of farmers in the same field. The skills are passed from father to son.

Piña - The "heart" of the agave plant which is used to produce agave spirit. Literally translates to pineapple because of it's resemblance to the fruit once the leaves are removed.

Horno - A horno is a brick or stone oven in which the harvested piña are steam cooked. Typically, the cooking time is 3-5 days and another day or so for the agaves to cool.

Autoclave - A stainless-steel pressure cooker used as an alternative cooking method to a horno. Faster and easier to clean, but produces an end product that may not have as much character.

Diffuser - A large machine that crushes the pinas and uses hot water and sometimes sulfuric acid to extract up to 98%-99% of the sugars from raw, uncooked agave. Immature agave is commonly used, and the resulting distillate can often have a chemical/medicinal profile with little to no remaining agave character.

Additive - Allowed up to 1% by the CRT, additives are used to effect the smell, taste and color of some Tequilas. Additives such as glycerin, food coloring, synthetic agave, or oak extracts are allowed and are quite often used to cover diffused agave spirit.

Tahona - A large stone wheel which is used to crush the cooked piñas and separate the cooked juice from the agave fibers. Traditionally, a horse or mule would pull the stone, but today it is often mechanized.

Alembic Still - Also known as a "pot still", this is the most traditional still type used for Agave spirit production. Usually used to distill in small batches.

Column Still - A more modern, complex still that continuously distills the agave fermentation for higher output.

Mixto - A Tequila category that requires only 51% of the alcohol in the bottle come from agave. The other 49% can be cane, beet, or neutral grain distillate.

Joven - A blanco Tequila blended with aged tequila. Often a Mixto.

Blanco - An agave spirit that is normally unaged but can be aged up to 60 days in oak.

Reposado - (Rested) An agave spirit that has been aged in oak at least 2 months.

Anejo - (Aged) An agave spirit that has been aged in oak at least 1 year, and cannot be produced in a barrel larger than 600 Liters.

Extra Anejo - (Extra Aged) An agave spirit that has been aged in oak for over 3 years, and cannot be produced in a barrel larger than 600 Liters.

Artisanal Mezcal - Covers producers who cook their harvested piñas in pit ovens or masonry wells, and mill them with modern shredders, but with emphasis on hand, stone or wooden milling. Fermentation must take place in hollows of stone, soil or trunk, wood or clay containers or animal skins and can include maguey fibers. Distillation then takes place with direct fire under copper or earthenware stills, with wood, copper or clay still tops – the maguey fibers can remain in the wash.

Ancestral Mezcal - The most rustic producers fall into this category. They cook piñas in direct-fire pit ovens, and hand crush them in stone or wooden mills, before the agave sugars are fermented in animal hide, wood, earthen and stone vats with maguey fibers still unfiltered. To derive the mezcal, they must distill in direct-fired clay stills with wooden or clay still tops, and the agave fibers may remain in the wash during distillation.

Ensamble - A combination of two or more agave species distilled together in a single batch. Typically, the agave piñas are also roasted and fermented together as opposed to mezcal “blends” which are separate distillations are mixed together to create a final product.

Pechuga - A Mezcal that has been distilled a 3rd time with seasonal fruit, spices and commonly meat to impart unique flavors. Most often made to a traditional family recipe. Under the Consejo Regulador del Mezcal (CRM) categories, these mezcals are classified as “Destilado Con”, meaning “distilled with”.

Maguey - See "agave".