Basbas is the most awarded hierbas in the world—a craft-distilled herbal spirit made with only the highest quality ingredients picked at their peak. The result is an impossibly smooth floral libation that stands on its own or in a cocktail.

“Bas” means “wild” in Euskera (the Basque language), a reference to wild foraged herbs. The recipe has been protected by Ibiza's Carreró family for generations but dates back to 16th century monks living in the Isles Balearia. Often used as a remedy, the monks fermented wild anise, then extracted essential oils of other herbs like rosemary, juniper, chamomile and sage into the alcohol.

25% ABV / 50 Proof 

Tequila CAZADORES^® Añejo Cristalino owes its sheen transparency to its time-consuming and thorough filtration process. Its foundation is first achieved through the slow and harmonious process of fermentation and distillation. This high-quality tequila rests in New American oak barrels for 12 months and then filtered to remove its color while conserving the sensory qualities of an añejo tequila. It’s mellow wood, green and almond notes is perfect for enjoyin neat.

OUR AÑEJO CRISTALINO

TASTING NOTES

SAUTERNES BARRIQUES

PAUILLAC BARRIQUES

Fans around the world will be able to toast with the new exclusive Hennessy V.S.O.P Limited Edition bottle, specially designed to commemorate the partnership between Hennessy and the NBA.

Hennessy V.S.O.P Privilège is a balanced cognac, expressing 200 years of Hennessy's know-how. The fruit of nature’s uncertainties, this unique blend has tamed the elements to craft and embody the original concept of cognac. The emotion awakened by the pleasure of tasting it continually reveals new facets of its personality. 

The savoir-faire of the Maison Hennessy is fully expressed in this balanced cognac: the selection of eaux-de-vie, aging and assemblage. A cognac of remarkable consistency and vitality, Hennessy V.S.O.P Privilège conveys all of the savoir-faire of the Hennessy master blenders who have ensured the continued success of this harmonious assemblage for 200 years. 

As our whisky ages and mellows, each barrel imparts its own unique taste and aroma ensuring that no two are the same. Some barrels develop a particularly special character that deserves even more time in barrel to fully develop. That’s what you’ve got here – one of our most-precious antique Single Barrel whiskies hand-selected for our most discerning customers.

Central to the flavor profiles created at El Pandillo is the source of water used and in the case of Terralta, it all comes from a deep well, 150 meters down in the earth. What does this mean for flavor? To answer this question, we will first have to talk about the two other water sources at the distillery for contrast.

First, there is the harvested rain water, and secondly, a fresh spring. These two sources are used in a close to 50/50 ratio for 3 of the 4 other brands made at El Pandillo - Pasote, G4, and ArteNOM. The flavors here are clean and crisp, as one would expect from rain water, backed by floral and herbal notes. Volans, the 4th brand produced at 1579 is a blend of spring and well water, and it’s here where the minerality of the earth encasing the deep well begins to come through. But in Terralta, as it’s only source for water, the soil and earth are king.

Where the other profiles are lofty and light, you’ll find Terralta firmly secured in the ground from which the agave grow. The soils of Los Altos are rich in iron, giving them a red coloring, and softness compared to the rockier soils of the Valley of Tequila.

Espanita Anejo is aged for 18 months in small American oak casks previously used in Bourbon production. The result is the luxuriously smooth liquor rich in vanilla and caramel notes, which still retains its charming, honeyed flavors of slowly roasted Agave.

Espanita Anejo is designed to be sipped and savored. We recommend to use either a Glencairn whiskey glass or a stemmed brandy glass. Narrowed, tulip- shaped brim of the snifter allows you to immerse yourself in tequila’s delectable aromas in order to better appreciate the complex character of Espanita Anejo.

COLOR: Pale amber color, superb purity.

AROMA: Succulent, wafting bouquet with whiffs of aromatic honey oak that gives way to a rich nuanced roasted agave aroma with traces of citrus tree wood, almond nougat and caraway.

FLAVOR: Luscious and velvety entry. A slightly chewy, fruity, sweet medium-to-full body redolent of thick honey and fresh grass, vanilla, toasted marshmallow with notes of sassafras and apple.

FINISH: Smooth and long finish with rich flavors of honey, black tea, coconut flesh, banana and candy corn with apple and peppermint accents.

COCKTAILS: Excellent in Tequila Old Fashioned, Tequila Manhattan, Tequila Sour and Tequila Sidecar.

AWARDS:

4 Stars - Spirit Journal
"Highly Recommended" - F. Paul Pacult

Seeks to remember the historical flavors of Tequila and reaffirm the sweet flavor that Agave Tequilana Weber gives. It is a product with 100% juice extraction in Tahona, a pre-Hispanic stone that was used years ago to grind agave, resulting in more complex aromas and flavors.

• View: Crystalline and Transparent.
• Smell: Very refreshing aromas like mint and some citrus. Keeps the soft and persistent notes of cooked agave.
• Flavor: With its 42% alcohol vol. It is a Tequila composed of various elements mainly of sweet and herbal touches that are characteristic of the Valleys Zone.

Double distilled in traditional pot stills. Rested in ex Bourbon oak casks for 8 months, to achieve a well balanced tequila reflecting a subtle balance between Agave and wood spices, without losing its freshness.

An un-aged 100% agave tequila, which reflects the purest expression of the 100% pure agave flavour.

Central to the flavor profiles created at El Pandillo is the source of water used and in the case of Terralta, it all comes from a deep well, 150 meters down in the earth. What does this mean for flavor? To answer this question, we will first have to talk about the two other water sources at the distillery for contrast.

First, there is the harvested rain water, and secondly, a fresh spring. These two sources are used in a close to 50/50 ratio for 3 of the 4 other brands made at El Pandillo - Pasote, G4, and ArteNOM. The flavors here are clean and crisp, as one would expect from rain water, backed by floral and herbal notes. Volans, the 4th brand produced at 1579 is a blend of spring and well water, and it’s here where the minerality of the earth encasing the deep well begins to come through. But in Terralta, as it’s only source for water, the soil and earth are king.

Where the other profiles are lofty and light, you’ll find Terralta firmly secured in the ground from which the agave grow. The soils of Los Altos are rich in iron, giving them a red coloring, and softness compared to the rockier soils of the Valley of Tequila.

Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It is a blend of American and Canadian rye whiskeys, with each ingredient meticulously sourced and finished separately in Martinique Rhum, Madeira & apricot brandy barrels.

​BCS is proud to announce a collaboration with The Ocean Foundation. Special hangtags will be placed on select bottles of Barrell Seagrass. A portion of the proceeds from the sale of these bottles will be donated to The Ocean Foundation to contribute to the conservation and restoration of seagrass.

Double distilled in traditional pot stills. Matured for 16 months in ex Bourbon oak casks to produce a smooth, clean and vibrant flavor with a hint of smoke.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.