Calle 23 is the brainchild of Sophie Decobecq, a French born biochemist and engineer. She has been living in Mexico for the past 15 years and her love for agave never stops growing. It all began in 1999 when Sophie moved to Mexico, where step by step she started to enter the world of Tequila.

Try making - Añejo Old Fashioned
Peel a strip of orange peel into an old fashion glass. Add 80ml Añejo, 1 teaspoon agave syrup, and a dash of Angostura bitters. Add large ice cubes and stir.

Typically made with bourbon or rye whiskey, also perfectly showcases oak-aged Añejo.

Casa Centinela was founded in 1904 by the Torres Perez Vargas family. They have been producing Tequila at the Hacienda El Centinela on the outskirts of the town of Arandas, in the highlands of Jalisco, since 1904.

Try making - Classic Margarita
Combine 50ml Tequila, 20ml Cointreau, 25ml lime juice, 10ml simple syrup in a cocktail shaker with ice. Strain into a salt rimmed glass with plenty of ice. Garnish with wedge of lime.

Due to the many origin stories of the margarita, its history is one of legend...

Fortaleza Reposado Tequila does its best to capture craft authenticity, with techniques like stone crushing the roasted agave piña. Citrus, roasted vegetables and vanilla from its American oak maturation.

Try making - Paloma
Add 50ml reposado, 50ml grapefruit juice, 1 tablespoon agave syrup, 25ml lime juice into a shaker with ice. Strain over ice into a tall sugar and salt rimmed glass. Top with soda water and a wedge of grapefruit.

Paloma is Spanish for 'Dove' a super refreshing summer cocktail.

The Humito expression from Maestro Dobel is a smoked blanco tequila, with Mesquite wood having been used in the production. Smoky agave notes compliment the floral and fruity elements, a truly unique release.

Try making - Smoked Tequila Sour
Add 15ml orange juice, 20ml lime juice, 50ml smoked tequila, 15ml Amaro Averna, 1 teaspoon agave syrup, ice to a cocktail shaker. Strain into a martini glass with a wedge of lime.

Amaro Averna is an Italian liqueur produced on the Island of Sicily.

The Cabrito distillery was established in 1890 in Arandas, Jalisco, Mexico. Aromas of fruity agave with a hint of cinnamon and pepper. Light mouth feel with a sweet agave taste, complimented by citrus and berries.

Try making - El Diableo
Add 50ml Tequila, 15ml creme de cassis, 20ml lime juice and ice into a shaker. Strain into a tall glass with ice and top with ginger beer and a wedge of lime.

The recipe first appeared in Trader Vic’s Book of Food and Drink, published in 1946.

Clase Azul Plata is a sublime blanco Tequila, full of lemon, mint, vanilla and guava. Presented in a stunning and traditional, Talavera-style decanter.

Try making - Sangrita
Mix 125ml tomato juice, 125ml orange juice, 25ml lime juice, to dashes Tabasco, a good pinch of salt and ice in a shaker. Strain into liqueur glass. Serve alongside a separate glass of Clase Azul Plata Tequila. makes 6.

A traditional Mexican drink served as a chaser to high-end tequilas.