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This site is about more than just selling stuff.
WHO WE ARE & WHY WE DO THIS

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It’s about keeping some great things going that deserve to survive the amazing changes in the modern world.
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It’s about helping you know a lot about the spirits you buy ... and not just ours.
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We think the more you know, the more likely you are to drink our spirits. We’re very careful about what we choose to sell: about how these spirits are made, about what they’re made from, and about who makes them – the ingredients you use, how you evoke the best from them, and how consistently you produce great stuff... that’s what counts.
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Distillation is a fairly simple process. True quality comes from the intervention of individual human talent, creativity, dedication, and experience.
Devin Cain paying serious attention.

Devin Cain paying serious attention.

Because they can feel/taste/experience the care and the love of mission that went into what they are drinking.

Crispin Cain/American Craft whiskey Distillery

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A lot of the mission is simply thinking seriously about what you’re doing.

Karina Abad, maestra destiladora of Los Nahuales

Karina Abad, maestra destiladora of Los Nahuales

and of course you have to know a lot about how to do it.

Alberto & Onofre Ortiz while the still is running

Alberto & Onofre Ortiz while the still is running

But two aspects are both crucial and rarely encountered. One is a genuine enjoyment and love of what you do.

Miguel Cruz del Rios of Cuentacuentos

Miguel Cruz del Rios of Cuentacuentos

Truly great spirits are made by hand. That breaks down into a long series of apparently simple acts, but almost every one of them involves doing just the right thing at just the right time.

San Juan del Rio

San Juan del Rio

It can be as simple as cutting roasted agaves into the right-sized chunks for milling

Joe Corley of Germain-Robin

Joe Corley of Germain-Robin

Or it can be making the heads cut – at exactly the right moment – on the second distillation run of wine from $2000/ton old-vine pinot noir grapes. Maybe you’ve done this hundreds of times, but every run is a bit different.

Luis Contreras of Venenosa

Luis Contreras of Venenosa

Or maintaining the right temperature in the condensing pan on the top chamber of a clay “Filipino” still

Crispin Cain happy with his work

Crispin Cain happy with his work

The people who are best at this have some inner urge to get it all right, but not in a mechanical way. A craft still is not a machine. It’s more like a skillet in the hands of a great chef: how do you get the best out of what’s in it? If you don’t love it, it won’t happen.

Angel Cruz Robles of Cuentacuentos

Angel Cruz Robles of Cuentacuentos

The second aspect is having a profound understanding of your ingredients. This runs deep. Here’s why:

Two glasses of clear spirits on a shiny metallic surface

Truly great spirits have souls.

illustration for an ancient text of a medieval still

medieval still

Distillation goes way back. The ancient Greeks learned it from Egypt and used it to make medicine. Using a still to make strong alcohol is pretty recent.

Alchemical illustration of a man with a bellows stoking a fire with a glass beaker. A human figure is inside the beaker

The word “spirit” comes from medieval alchemy, when you were purifying and concentrating some interesting substance, isolating its essence. In medieval times, the process had mystical overtones, which is why humans called the results a spirit, which derives from the Latin for breath, what makes you alive. It often meant soul.

Illustration of a bunch of green grapes

viognier

Like an alchemist, a distiller is trying to capture the pure concentrated essence of the plant he is distilling: grape, corn, agave. In a word, its soul.

The photo is of viognier grapes. They make fabulous brandies. Distilled into vodka, they take away the rubbing alcohol smell when blended into vodka distilled from grain or corn.

crushing grapes inside a small blue bucket

Know what? You have to pick them at exactly the right time, different from when they are harvested to make table wine. You go into the vineyard, crush a bunch, test the percent sugar in the juice with a refractometer, and tell the grower: ”Harvest the day after tomorrow, early morning”. You know the grapes better than he does. Why’s that? You love your materials. You want to do them justice. Ever watch a great chef buying vegetables?
The word “spirit” comes from medieval alchemy, when you were purifying and concentrating some interesting substance, isolating its essence. In medieval times, the process had mystical overtones, which is why humans called the results a spirit, which derives from the Latin for breath, what makes you alive. It often meant soul

A pipe with clear liquid flowing out of it

Like we said: there are many many different things you do when you start out with a plant and end up with a bottle of great stuff. What’s the final aspect? You’re thinking about providing genuine pleasure to the human who will take a drink of your spirit. Here’s mezcal issuing from a potstill in Santa Ana del Rio, in Oaxaca. Think for a minute about everything it took to make this happen.

Hector vasquez of Comunidad

Hector vasquez of Comunidad

Here’s the best part: giving someone a genuinely rewarding experience: “Hey, this is GOOD!” and good, because of its actual taste, not from hype. So go ahead. Drink Real. Love our spirits. They are all made this way.