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Tequila and mezcal
Maracame
The heritage of the Camarena family in the production of tequila dates back more than 250 years, since their Spanish ancestors emigrated to Mexico and founded the town of Arandas there.

For a long time, Arandas remained the epicenter of artisanal tequila production. And today, the Camarena family grows more than three million blue agave plants here, at an altitude of almost eight thousand feet. Tequila is made from 100% blue agave, hand-picked. Baking is carried out exclusively in traditional brick ovens, followed by prolonged fermentation and distillation in copper cubes to achieve the highest quality of the drink.
Maracame
The heritage of the Camarena family in the production of tequila dates back more than 250 years, since their Spanish ancestors emigrated to Mexico and founded the town of Arandas there.

For a long time, Arandas remained the epicenter of artisanal tequila production. And today, the Camarena family grows more than three million blue agave plants here, at an altitude of almost eight thousand feet. Tequila is made from 100% blue agave, hand-picked. Baking is carried out exclusively in traditional brick ovens, followed by prolonged fermentation and distillation in copper cubes to achieve the highest quality of the drink.
Centinela
The Centinela House was founded by Don Pepe Centinela in 1890 in Los Altos, Jalisco. The family is rightfully called the keeper of tequila - 6 million agave plants are grown on their own plantation of 2 thousand hectares. Here is the largest cellar in Mexico of 56 thousand oak barrels.

For eight years, the agave has been growing in careful care and under strict supervision. Every day, the himadors select, peel and bake the fruits in stone ovens for 48 hours, which gives the tequila a smoky aroma. Thanks to the traditional method, the highest level of sweetness of the juice is achieved, which is then fermented using homemade yeast.
Centinela
The Centinela House was founded by Don Pepe Centinela in 1890 in Los Altos, Jalisco. The family is rightfully called the keeper of tequila - 6 million agave plants are grown on their own plantation of 2 thousand hectares. Here is the largest cellar in Mexico of 56 thousand oak barrels.

For eight years, the agave has been growing in careful care and under strict supervision. Every day, the himadors select, peel and bake the fruits in stone ovens for 48 hours, which gives the tequila a smoky aroma. Thanks to the traditional method, the highest level of sweetness of the juice is achieved, which is then fermented using homemade yeast.
Convite
The CONVITE farm is proud of its one hundred percent belonging to the Oaxaca region and the inherited knowledge passed on by more than five generations in the field of agave distillation and the creation of local beverages.

A good mezcal is a real elixir, worthy of the most demanding gourmets. For this reason, the Mezcal Convite house strives to protect its traditions by offering an artisanal drink of the highest quality. Each bottle of Convite mezcal produced contains fragments of ancient traditions, the land on which the plant grew, and knowledge passed down from generation to generation.
Convite
The CONVITE farm is proud of its one hundred percent belonging to the Oaxaca region and the inherited knowledge passed on by more than five generations in the field of agave distillation and the creation of local beverages.

A good mezcal is a real elixir, worthy of the most demanding gourmets. For this reason, the Mezcal Convite house strives to protect its traditions by offering an artisanal drink of the highest quality. Each bottle of Convite mezcal produced contains fragments of ancient traditions, the land on which the plant grew, and knowledge passed down from generation to generation.
Carreño
For more than a century, the Carreno family has been producing artisan mezcal in the town of Oaxaca, Mexico, with a population of one thousand people, using traditional sacred methods passed down from generation to generation.

Since 1904, Don Apolonio Carreno has been making mezcal from wild agaves that grew on his territory, and until 2010, the mezcal of this family was well known to the local community. However, his granddaughter Lorena decided to make the production more official. She certified Carreño mezcal with the Mexican Quality Regulatory Council, and since then this mezcal has been sold throughout Mexico.
Carreño
For more than a century, the Carreno family has been producing artisan mezcal in the town of Oaxaca, Mexico, with a population of one thousand people, using traditional sacred methods passed down from generation to generation.

Since 1904, Don Apolonio Carreno has been making mezcal from wild agaves that grew on his territory, and until 2010, the mezcal of this family was well known to the local community. However, his granddaughter Lorena decided to make the production more official. She certified Carreño mezcal with the Mexican Quality Regulatory Council, and since then this mezcal has been sold throughout Mexico.