Cocteles

Maximón Margarita

Patrón single barrel reposado, patrón citronge, agave, lime, salt. The margarita (Spanish for "daisy") is a variation on a popular American drink, the Daisy, remade with tequila instead of brandy. Tequila rose in popularity during Prohibition as people traveled over the border in search of spirits. The first mention of the drink was in 1936 in an Iowa newspaper article by James Graham, who found the drink in Tijuana. Smokey: ilegal mezcal; Spicy: chile de árbol; Herbaceous: poblano & epazote

Gin & Tonic

Spirit-Free

Beer

Draft

Bottles & Cans

Flights

includes three 1 oz pours

Oso del Sol - House Favorites

Tequilero - Francisco Alvarez

Agave Angustifolia

Agave Potatorum

Agave Marmorata

Mezcales de Celebración

Licores

Destilado de Agave

Agave Tequilana

There are over 200 species of agave, the majority indigenous to Mexico. While many types of agave are used in creating mezcal, there is only one type that is used in the making of tequila, agave tequilana, also known as "blue agave"

Agave Tequilana | Ancestral

Agave Angustofolia

Rich in sugar resulting in a mild flavor reminiscent of baking spices and squash. It is fairly easy to cultivate making it the most cultivated of all species used to make Mezcal

Agave Potatorum

Oaxaca & Puebla | Known as the king of agave, this small agave is highly sought after. It only grows on rocky hillsides under the shade of an oak tree, making the harvest difficult and time consuming. It is fairly sweet and produces nutty and buttery flavors with hints of tropical fruit

Agave Cupreata

Guerrero, Michoacan, & Puebla | This smaller species grows in arid regions and thus produces gritty, earthy, mineral driven distillates

Agave Marmorata

Southern Mexico | The flavor of this mezcal can have intensely "green" flavors due to the large amount of wax covering it's leaves. It grows in areas with heavy precipitation during the rainy season and it uses this wax as a defense mechanism. It has very low genetic and morphological variation within the species, so differences in flavor clearly reveal the production decisions of the mezalero

Agave Karwinskii

Techuacan Valley & Central Oaxaca | This species can be divided into two variants, those with low sugar and high sugar. Those with low sugar have concentrated acidity and bitterness, with coffee notes (cuixe, largo, tobasiche). The high sugar variants produce brighter and fruitier distillates and sometimes nutty flavors (madrecuixe, bicuixe, barril)

Agave Americana

The morphological variations in this species are vast, resulting a wide variety of potential flavors. Mezcales made from coyote are dark and mysterious, while those made from Arroqueño are sharp, green, and chalky

Agave Rhodacantha

Sonora to Oaxaca | This species grows to a similar size as Espadín but just slightly smaller. It grows in a variety of regions from the Sonoran Desert down the coast to Oaxaca. Mezcales produced with this plant have a multitude of spice notes and are intensely sharp

Agave Durangensis

Durango & Zacatecas | One of the only species found in Northern Mexico. The dry, arid climate of Durango produces the earthy, mineral driven characteristics that we also find in cupreata

Agave Convallis

Spanish for "wild boar." This rare agave is always harvested wild in small quantities as it grows on cliffsides at high altitudes. A difficult agave to work with in fermentation and distillation due to the high level of protein structures. It produces an exotic mezcal with an herbaceous and vegetal flavor profile

Agave Salmiana

San Luis Potosi & Zacatecas | This species plays an important role in the history of mezcal production as it was one of the more popular species used in making pulque (an alcoholic beverage made from the fermented sap of the agave plant)

Agave Impressa

Escuinapa, Sinaloa, Mexico | This species grows in tropical regions where the summers are hot and wet and winters are mild and dry. It dwells among volcanic rocks in open woodland together with field grasses

Agave Montana

Northeastern Mexico | This species is unique in that it only grows in Tamaulipas and Nuevo Leon among pine and oak trees. This agave has very distinct flavor profile from any other mezcal. Aromas of deep coal, herbal notes and moist forest. Flavors are medium sweet and powerful

Agave Maximilliana

Western Mexico, Jalisco | This does not grow often within the Mezcal geographic DO. As a result, it is almost used exclusively to make Raicilla. Flavor variation in agave maximilliana widely varies from notes of herbs, grass, blueberry, and cheese

Mezcales de Celebración

Pechuga, Elote | Before celebratory events such as birth, weddings, and quinceaneras, locals will bring their goods like fruit, nuts, and livestock to the mezcalero who will redistill their product with those items in the still. (Not all of these products contain livestock, some are vegetarian and only contain produce.) These are traditionally produced exclusively for these events and to be given as gifts for enjoyment during a consequential birthday or anniversary

Mezcales de Campo & Ensambles

Ensamble (also sometimes called "del campo") mezcals are made with a combination of different agave subspecies. With an ancestral mezcal production, the mezcalero is fairly mobile. They often follow a water source, harvesting whatever species they find and distilling them together. This nomadic way of working protects the fields from overharvesting and ensures that a mezcalero uses all agave, instead of just the species that are the most sought after

Sotol

Sotol, is a spirit closely related to Mezcal in flavor and production, but made from a plant of a different genus in the Asparagaceae family, Dasylirion. These plants are commonly referred to as "the Desert Spoon." Fermented beverages have been made from this plant in Northern Mexico since ancient times

Dasylirion Cedrosanum

Chihuahua, Coahuila & Durango | Sotol plants strongly capture the terroir in their flavor profiles. Dasylirion cedrosanum can be found growing in the Sierra Madre Occidental highlands reflecting strong grass and mineral notes with hints of pine and cedar

Dasylirion Leiophyllum

Chihuahua, Coahuila & Durango | Found in the Chihuahuan Desert, this sotol produces herbal, earthy, leathery flavors reminiscent of the arid climate

Dasylirion Wheeleri

Chihuahua, Coahuila & Durango | This plant is the most commonly used in the making of sotol and inhabits rocky hillsides and grasslands. Its flavors range from earth, fruit, herb, pepper, and smoke