Sangrita:
The Place for Fine
Tequila and Mezcal
Around here, we love tequila and all that comes with it. That's why Sangrita rocks the largest and best selection of tequila and mezcal in Maui, including artisanal and small batch brands found nowhere else on the island. And since we don't believe in drinking tequila alone, we always serve a refreshing back of our signature house Sangrita with each clean shot of sippable goodness. The way it should be.
If you're already a fan of tequila, you'll find plenty to enjoy in our cantina. If you're new to the spirits of Mexico, don't worry. Your mixologist is well-versed in the tequilas and mezcals we offer and can guide you as you explore the rich variety of maguey spirits.
In case you want to learn a little more about tequila, we've put together some of the basics below to get you started.
Don Quirino, master jimador of Casa Noble, with his coa, the tool used to cut the agave piña from the long and dangerously spiked leaves.
True tequila is a distilled spirit made from the cooked hearts of a particular variety of maguey or agave, the Weber Azul species, which must be grown and harvested in the Tequila appellation of the state of Jalisco in order to legally carry the name. There are broadly two categories of tequila: those containing 100% Blue Agave and "Mixto," the group of high-production blends that contain alcohol distilled from other plants, like sugarcane.
A once "illegal" class of spirits made from a variety of wild and cultivated maguey species grown and harvested outside the Tequila appellation, Mezcal is the ancestor of tequila and is usually handcrafted following the processes developed by the indigenous peoples of Oaxaca. The agave piñas are roasted among coals and hot stones for as many as five days before fermentation, giving the spirit its distinctive smokiness.
Grades of Tequila
Blanco or Plata
Also called "white," "silver," or "platinum," Blancos are bottled within 60 days of distillation with little or no barrel aging, Blancos taste most like the agave miel ("syrup") from which they're made. Fine, artisanal examples are lovely sipped straight; mass produced versions are often best used in mixed drinks.
Reposado
Reposado (or "rested") tequilas are aged from two to twelve months in wooden barrels, making them softer than bright, younger tequilas. They can be enjoyed by themselves or used in cocktails to add honey and allspice notes. On their own, reposados walk a fine line between zesty and elegant.
Añejo
Añejo tequilas are aged in government-sealed barrels of no more than 600 liters each for one year or longer. The influence of wood is more pronounced than with reposados. The result is a smooth, complex tequila with a rich, mellow finish. These are true sipping tequilas.
Extra Añejo
Also known as ultra añejos, this category was created in 2006 to label tequilas that had been aged for more than three years. The extended contact with (usually) oak barrels creates a dark, extremely smooth and complex tequila that can rival a good Scotch with its notes of caramel and vanilla.