To celebrate National Tequila Day on the 24th July, we’ve rounded up our favourite Mexican inspired alcoholic drinks on Kaddy. Now close your eyes and imagine you're on a sunny beach in Tulum, even if it’s just for a few blissful moments.
The ageing years give Añejo an elegant and refined personality that becomes a wide bouquet of notes and tastes typical of the careful assembly of American and French white oak barrels. Superbly structured; creamy balance, silky, sweet and with subtle touches of dry fruit.
The perfect manifestation of the 7,200 concept where agaves of the two main producing regions converge; “Valley of Tequila” with its aromatic complexity and “Los Altos de Jalisco” that bring sweet and floral notes, making this the most noble of all. Soft and fresh of increasing intensity; notes of raw agave, a long finish, rich and balanced.
The mixture of the most rare and peculiar reposados is the whim of the master distiller who gives life to Tierra Noble Cristalino. An impressive and distinguished product with harmony and balance with very good permanence and soft mouthfeel; citrus notes, grapefruit and peach, fresh and light wood products, characteristics that distinguish it.
The delicate balance of the agave notes with the subtlety of the American oak, lead us to discover in the careful selection of soleras a gentle Tequila but with great presence that culminates in the precious perfect golden of Tierra Noble. Notes of prunes, toasted almonds, vanilla and light presence of dulce de leche.
A mezcal with great "character" that comes from a small town located on gentle slopes of the Sierra Madre of Oaxaca, Mexico. It has a diversity of aromas and flavors of citrus peels, minerals and clay, but also bright lemon, green leaves, dried herbs and roots.
Made with the wild agave Maximiliana in La Estancia de Landeros. The agave used in this Raicilla are roasted in an adobe oven for two days, and Old Jack Daniel’s bourbon barrels are used to ferment the cooked agave. Once fermented, this Raicilla is double distilled in copper alembic stills.
Known for its innovative techniques that date back to 1775 when the distillery first began producing tequila in Guanajuato. This reposado is aged 4 months in 3 different types of casks - French, American and white oak - to impart a variety of characteristics to this matured spirit.
Fabriquero Sotol Durango is produced from wild Dasylirion wheeleri, known as “The Desert Spoon.” Currently one of two sotols produced in Durango, Fabriquero Sotol is made by Don Héctor Jiménez.
Blended red wine produced by Aborigen, made with 50% Grenache, 44% Carignan and 6% Durif. Fermented in open concrete tanks and aged 11 months in American and French oak barrels.
Blended red wine produced by Casa de Piedra with 52% Cabernet Sauvignon and 48% Tempranillo. Fermented in open concrete tanks and aged for 13 months in American and French oak barrels.
LIMITED STOCK - XXV Anniversary Edition Blended red wine produced by Monte Xanic with 65% Cabernet Sauvignon, 25% Merlot and 10% Petit Verdot. Aged 18 months in French Oak barrels.
LIMITED STOCK - Gold Medal 2018 Concourse Mundial de Bruxelles Mexico Selection Blended red wine produced by Vinícola Regional de Ensenada, made with 62% Nebbiolo and 38% Cabernet Sauvignon. Aged 14 months in French barrels and 16 months in bottle.
The beer was inspired by Two Birds Brewing’s trip to San Diego where they lived entirely on a diet of fish tacos and craft beer! It's a hoppy Ale brewed with coriander leaf, fresh lime peel and corn. It's fresh, zesty and dangerously drinkable. And of course, is the perfect pairing for tacos!
Apple, Agave and Ginger, it’s as aztec as it gets. Sydney Brewery celebrates apple cider, reinventing it with the authentic, colourful taste of Mexico. It’s their Sydney Cider blended with organic Agave syrup and ginger. Medium sweet with a ginger spiciness and fresh apple balance. Great with Asian and Mexican dishes and as an ingredient in cocktails. N.B. This cider is gluten free.
'Astrid' Arriba Cerveza is a spiced Mexican Lager brewed with maize (corn), Ancho chillies, coriander seeds, and a decent whack of Pineapple juice, all added at various stages throughout the brewing process. Layered on top of this is the use of lemon drop and crystal hops that round the beer out with a citrus hit. The result is a complex yet super drinkable lager which pairs fantastically with Mexican food, but is perfect for a session.
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