Unlike the large liquor industry, where work is done to eliminate the nuances that distinguish between bottles and thereby achieve standardized flavors, aromas and textures, in Vinos y Licores Sabrosos de México these differences are celebrated and encouraged through the use of organic products and natural processes.
Despite the wonderful biodiversity that we have in our country, it is not common to find projects that seek to process the magic that emanates from our lands to produce distillates that honor the most Mexican grains, fruits and flowers. When it comes to producing liquors, the fundamental rule is to standardize raw materials and processes to mass produce liquors with similar characteristics, which can be very useful for the business but, unfortunately, eliminates the nuances that give personality to the liquor.
At Tasty Wines and Spirits of Mexico, a small and picturesque distillery located in El Marqués, Querétaro in the distance from the Creative Metropolis and the entrance to the Cheese and Wine Route, all standards are broken and vital importance is given to the character of its spirits.
With various techniques that combine modern fermentation and distillation processes along with other more classic ones that put the raw material in direct contact with the natural environment, at Vinos y Licores Sabrosos de México the idea is that their drinks are expressed in an open way and that tell your own story.
Their wines and ciders, unlike the vast majority of wines produced around the world, follow an organic process in which no sulfites are added, which gives them a natural status and a unique temperament. Barrigón and Barrigona, their natural wine brands, show notable differences depending on the climatic characteristics during the processes of each of their batches. These differences, which in industrial wines are expressed in a less marked way thanks to the added sulphites, are widely denoted in natural wines, which however have a shorter shelf life both in the bottle and once opened. Natural wines are, consequently, volatile and fleeting experiences.
But its most notable product, without a doubt, is Creole corn whiskey. Unlike traditional brands of both whiskey and bourbon, which highlight the value and quality of their labels based on the amount of time in the barrel, Juan del Campo, from Vinos y Licores Sabrosos de México, does so based on the type of corn used, all of endemic origin from various areas of the country. This distinction is fundamental, since while bourbon, the corn whiskey produced in the United States, uses standard yellow grains, in Juan del Campo it is about bringing the ancestral wealth of the immense diversity of corn that we have in Mexico to the language of the liquor.
This is how, regardless of the years in barrel that their various whiskeys may have, you can find white, yellow, blue, purple grains of Oaxacan, Huichol, Mayan, and of course, Queretaro origin, all of them with different personalities, with flavors. , aromas and textures. With Juan del Campo whiskeys, each bottle offers a unique experience.
At Vinos y Licores Sabrosos de México they offer tours and tastings with prior reservation through their social networks or their website, to get to know their vineyard and orchard area, their distillery and their cellar. You can focus your tour on natural wines and ciders, Juan del Campo whiskeys, other self-produced distillates such as gins, mezcals, mandarin and lime liqueurs, and even their María & Bernardo Queretaro grape brandy.
Take advantage of your visit to this unique distillery and eat at its Bárbaro Asador restaurant, a country grill where fire is the protagonist, and why not, stay at María & Bernardo, a small family hotel where you can rest next to its own vineyards.
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