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Documentary Film
Ingrained into the culture of Oaxaca, mezcal is more than an intoxicating spirit. It is the sacred link that binds modern-day mezcaleros to their ancestors. Sons of Mezcal transports you into this living history, as it follows four families passing their traditions on to the next generation.
Beginning in 2018, Denver-based director, Stephan Werk, worked in association with Back Bar Project and Casa Cortés, to produce a documentary film featuring the families of mezcaleros that work within the Casa Cortés portfolio of mezcal brands: El Jolgorio, Nuestra Soledad, and Agave de Cortés.
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Vincent Darritchon
About Giffard Piment d’Espelette
Vincent Darritchon, producer of Espelette peppers for over 25 years, fell in love with this precious botanical fruit in early childhood. Since 1996, he has cultivated and harvested Espelette peppers himself along with his small, close-knit team.
See Giffard’s Chile Liqueur
Cognac Park Lunar New Year
XO Grande Champagne
Cognac Park offers this limited edition cognac to celebrate the time-honored traditions of Lunar New Year. Park XO Grande Champagne is carefully crafted to magnify the exquisite characteristics of the Grande Champagne terroir, a famed growing region known for producing cognacs with tremendous length and complexity. This luxurious cognac is the tribute to the famous region, where the eaux-de-vie are well-suited to long periods of cask aging.
Happy Lunar New Year
Re-Invent Your Margarita
Margarita Three Ways
Margaritas are one of the most ordered cocktails in the U.S and one of the most well-known recipes among bartenders of all levels. Take a new approach to your margarita by replacing Tequila with Sotol. Try pairing it with classic Mexican flavors like tamarind and blood orange.
Make a Margarita
The Definitive Cognac Cocktail
The Sidecar is one of the oldest and most revered cocktails.
The first recipes for the Sidecar appeared in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury’s The Fine Art of Mixing Drinks (1948).
Make a Sidecar
Jacob Jacquez
6th Generation Sotol Distiller
Jacob Jacquez learned the art of sotol production from his father, Celso Jacquez. After growing up on his family’s ranch in Janos, Jacob attended high school just outside of Nuevo Casas Grandes, followed by college and graduate school at the University of New Mexico. After college, Jacob returned to his family ranch in Janos to settle into the family business and continue his family’s tradition of sotol distillation.
Sotol por SiempreMore from BBP
Featured Drinks
Espelette Old Fashioned
| Ingredients | |
|---|---|
| 2.0 oz | Rum-Bar Gold |
| .75 oz | Giffard Piment d'Espelette |
| 2 dashes | Mole Bitters |
| Barspoon | Demerara Syrup |
| Method |
|---|
| Stir ingredients together in a rocks glass with ice. |
| Garnish |
|---|
| Orange peel |
| Brandied cherry |
| Equipment |
|---|
| Rocks glass |
Spicy Margarita
| Ingredients | |
|---|---|
| 2.0 oz | Angelisco Tequila Blanco |
| 1.0 oz | Giffard Piment d'Espelette |
| .75 oz | Fresh Lime Juice |
| .25 oz | Simple Syrup |
| Method |
|---|
| Shake ingredients together and strain over ice. |
| Garnish |
|---|
| Salted rim |
| Lime wedge |
Easy Street
| Ingredients | |
|---|---|
| 1.5 oz. | Vodka |
| .5 oz. | Blanc Vermouth |
| .5 oz. | Giffard Triple Sec |
| 2 dashes | Grapefruit Bitters |
| Method |
|---|
| Combine all ingredients in a mixing glass. |
| Stir for 30 seconds and strain into a coupe glass. |
| Garnish |
|---|
| Lemon peel |
| Equipment |
|---|
| Coupe glass |
Sidecar
| Ingredients | |
|---|---|
| 2.0 oz. | Cognac Park VS Carte Blanche |
| .75 oz. | Giffard Triple Sec |
| .75 oz. | Fresh-Squeezed Lemon Juice |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and double strain into a coupe glass. |
| Garnish |
|---|
| Sugar for rimming (optional) |
| Equipment |
|---|
| Coupe glass |