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Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Our best friends wedding 💒

1. Mom & Dad (of @zoesharkweek)

2. Newley weds @halfurness @pippy_pineapple

3. Penryn Town Hall

4. Some strapping young lads @halfurness @chefcorrochio @gthooko @jows119

5. Amy Wineaus in her element

6. Pizza dinner

7. The funniest wedding speech of all time “we don’t talk about the midgets” @chefcorrochio

8. Piñata time #culturalappropriation #haliscancelled

9. 🍰

10. 👰🏼‍♀️🤵🏼‍♂️

11. The end of Daniel’s speech which he wrote 1hr before the wedding. Classic.

Spicy Margs since forever, until forever.

A 2023 throwback, but this one was extra special (and extra delish). It was my first ever visit to @dive.margate, celebrating my girl @annalouise_f with my girls @emilyhavs @abigailroseriley @amyfair808 👰🏼‍♀️ 💅🏻

Spicy Margs since forever, until forever.

A 2023 throwback, but this one was extra special (and extra delish). It was my first ever visit to @dive.margate, celebrating my girl @annalouise_f with my girls @emilyhavs @abigailroseriley @amyfair808 👰🏼‍♀️ 💅🏻

Spicy Margs since forever, until forever.

A 2023 throwback, but this one was extra special (and extra delish). It was my first ever visit to @dive.margate, celebrating my girl @annalouise_f with my girls @emilyhavs @abigailroseriley @amyfair808 👰🏼‍♀️ 💅🏻

Here we go again!

@corrochios.cinco will be a culmination of everything we’ve learned and everything we love about our Corrochio’s journey so far.

As we move back into the space we first started in, it’s like coming back home. Only with more wisdom, knowledge, experience and - if it’s even possible - more love.

Serving up a ridiculously beautiful cocktails, a very special spirits menu, and a small but mighty food offering (@chefcorrochio has seriously outdone himself with this one), we make it easy for you to come for a good time and stay for a long time!

This is where you’ll find me from now on. Teaching, and of course always learning, about the food and drinks that encapsulate the heart and soul of Mexico.

Special thanks to @lalo_yishima, Rich Lopez, @domgoods, @tom.gib.son, @wild_communications @ula_mccarthy and of course @zoesharkweek

📷 @bellakeery - can’t wait to share more pics

Here we go again!

@corrochios.cinco will be a culmination of everything we’ve learned and everything we love about our Corrochio’s journey so far.

As we move back into the space we first started in, it’s like coming back home. Only with more wisdom, knowledge, experience and - if it’s even possible - more love.

Serving up a ridiculously beautiful cocktails, a very special spirits menu, and a small but mighty food offering (@chefcorrochio has seriously outdone himself with this one), we make it easy for you to come for a good time and stay for a long time!

This is where you’ll find me from now on. Teaching, and of course always learning, about the food and drinks that encapsulate the heart and soul of Mexico.

Special thanks to @lalo_yishima, Rich Lopez, @domgoods, @tom.gib.son, @wild_communications @ula_mccarthy and of course @zoesharkweek

📷 @bellakeery - can’t wait to share more pics

Here we go again!

@corrochios.cinco will be a culmination of everything we’ve learned and everything we love about our Corrochio’s journey so far.

As we move back into the space we first started in, it’s like coming back home. Only with more wisdom, knowledge, experience and - if it’s even possible - more love.

Serving up a ridiculously beautiful cocktails, a very special spirits menu, and a small but mighty food offering (@chefcorrochio has seriously outdone himself with this one), we make it easy for you to come for a good time and stay for a long time!

This is where you’ll find me from now on. Teaching, and of course always learning, about the food and drinks that encapsulate the heart and soul of Mexico.

Special thanks to @lalo_yishima, Rich Lopez, @domgoods, @tom.gib.son, @wild_communications @ula_mccarthy and of course @zoesharkweek

📷 @bellakeery - can’t wait to share more pics

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

In May 2019 we had a little wedding ceremony in one of the cutest towns in Jalisco - Ajijic. We’d visited a bunch of times before, it’s just an hour away from GDL. It sits right on Lake Chapala, and is a town full of cobble stone streets, art, music and market stalls.

The dog’s name is Scott. You’d always find him somewhere in town, just chilling in the shade, wearing his shades, and always up for a photo op. But this past trip we didn’t see him. We’ve not been back since our wedding, so maybe he’s not around anymore. I will always think of Scott every time we visit Ajijic!

Also, just realised I’ve never actually posted any pics from our wedding (or ‘this’ wedding, I should say 😅). I’m a bit shit at grid posts.

Thanks for the pics @halfurness @suzygc ❣️

Chef @chefcorrochio from family-runMexican restaurant @corrochios demonstrates his octopus tostada technique: boiling octopus with double cream, avocado leaves, lard, garlic and salt, scaring it three times to preserve the skin, then cooking for 40 minutes. The tender octopus is sliced, butter-toasted, and served on a crispy tostada with spicy jalapeño mashed potato, homemade güero mayo, and sesame seeds.

H🍾GHB🟢LL

🎱 THIS WEEK’s #halfminutehighball

🗣️ TEQUILA - GREEN - VERANO

GUEST:

@ed_weirdooo From @corrochios.cinco

BOTTLE:

@tequiladesdeya

RECIPE:

40ml Desdeya Tequila
15ml Nectarine syrup
20ml champagne cordial*
10ml acid blend
Top with Verdita soda**

* Champagne cordial

500ml champagne
250g sugar
3gr tartaric acid

1 - Reduce champagne to 400 ml.
2 - Add sugar and tartaric and mix.
3 bottles

** Verdita soda
Verdita tea:

1 litre boiling water
25g fresh mint (with stalks)
40g Coriander (with stalks)
3 jalapeños (cut in half)

1- Infuse all the ingredients for 30 min.
2 - Strain through cheesecloth.

Clarified Pina:
1L pina juice
2gr agar agar

“STEP 1: Mix the 250g pineapple juice with 2g agar agar and bring to the boil
STEP 2: Mix well and transfer them to a container.
STEP 3: Slowly add the rest of the pineapple juice to the agar agar mix (not the other way around)
STEP 4: Stir it and put it in the freezer, monitor the process but don’t poke it
STEP 5: Once the mixture has reached gelatinous consistency, it is ready to strain.
STEP 6: Pass it through cheese cloth and allow it to strain, don’t squeeze the cheese cloth or the mixture will turn cloudy.
STEP 7: Once the straining is complete add 3 drops Pineapple flavour, bottle, date and refrigerate.

Verdita soda batch:
35ml vertida tea
35ml clarified Pina
7.5ml acid blend
5ml sugar

DRINKER/THINKER:

@kelly_danischewsky

#recipe #bars#drinkstagramMer #bartender #mixology

🗣 Drinks + Thinks Worldwide Storytelling™️

Nothing says ‘al fresco dining’ launch like family-style trays of tiramisu and strawberry daiquiris by the jug.
Congrats to Tom and the team for the beautiful new dining and garden space @tomspasta

It’s easy when you work 16hrs a day next to @madredeagave and have the best team in hospo.

It’s easy when you work 16hrs a day next to @madredeagave and have the best team in hospo.

It’s easy when you work 16hrs a day next to @madredeagave and have the best team in hospo.

It’s easy when you work 16hrs a day next to @madredeagave and have the best team in hospo.

How good is love, with you 💘
Happy 6 year anniversary of celebrating our love in Mexico. And happy 1 year of expanding this insane business. Life is a bloody journey!

On cloud 9 right now. Muchísimas gracias @joshbythesea for this review in today’s @thelondonstandard , it’s probably the best thing we’ve ever read.

We’ve been open exactly 2 months today. We are so grateful to all of you that have braved those steep stairs and joined us for one or two or three-too-many tequilas. There have seen so many familiar faces, and loads of new ones too. Our favourite thing about Cinco is that it’s the perfect place to build community, share stories, and learn. With every day, our family of agave spirit aficionados grows. How good is that.

We think the Pope would have loved our little mezcal mecca, too.

Con mucho amor, @madredeagave @chefcorrochio @ed_weirdooo

📷 @bellakeery

On cloud 9 right now. Muchísimas gracias @joshbythesea for this review in today’s @thelondonstandard , it’s probably the best thing we’ve ever read.

We’ve been open exactly 2 months today. We are so grateful to all of you that have braved those steep stairs and joined us for one or two or three-too-many tequilas. There have seen so many familiar faces, and loads of new ones too. Our favourite thing about Cinco is that it’s the perfect place to build community, share stories, and learn. With every day, our family of agave spirit aficionados grows. How good is that.

We think the Pope would have loved our little mezcal mecca, too.

Con mucho amor, @madredeagave @chefcorrochio @ed_weirdooo

📷 @bellakeery

On cloud 9 right now. Muchísimas gracias @joshbythesea for this review in today’s @thelondonstandard , it’s probably the best thing we’ve ever read.

We’ve been open exactly 2 months today. We are so grateful to all of you that have braved those steep stairs and joined us for one or two or three-too-many tequilas. There have seen so many familiar faces, and loads of new ones too. Our favourite thing about Cinco is that it’s the perfect place to build community, share stories, and learn. With every day, our family of agave spirit aficionados grows. How good is that.

We think the Pope would have loved our little mezcal mecca, too.

Con mucho amor, @madredeagave @chefcorrochio @ed_weirdooo

📷 @bellakeery

On cloud 9 right now. Muchísimas gracias @joshbythesea for this review in today’s @thelondonstandard , it’s probably the best thing we’ve ever read.

We’ve been open exactly 2 months today. We are so grateful to all of you that have braved those steep stairs and joined us for one or two or three-too-many tequilas. There have seen so many familiar faces, and loads of new ones too. Our favourite thing about Cinco is that it’s the perfect place to build community, share stories, and learn. With every day, our family of agave spirit aficionados grows. How good is that.

We think the Pope would have loved our little mezcal mecca, too.

Con mucho amor, @madredeagave @chefcorrochio @ed_weirdooo

📷 @bellakeery

On cloud 9 right now. Muchísimas gracias @joshbythesea for this review in today’s @thelondonstandard , it’s probably the best thing we’ve ever read.

We’ve been open exactly 2 months today. We are so grateful to all of you that have braved those steep stairs and joined us for one or two or three-too-many tequilas. There have seen so many familiar faces, and loads of new ones too. Our favourite thing about Cinco is that it’s the perfect place to build community, share stories, and learn. With every day, our family of agave spirit aficionados grows. How good is that.

We think the Pope would have loved our little mezcal mecca, too.

Con mucho amor, @madredeagave @chefcorrochio @ed_weirdooo

📷 @bellakeery

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍

New batch pick
-
Pechuga de Piña – Amatengo | Oaxaca | Sep 2023 | Luis Enrique Juarez y familia | Batch LEJ-10 | 48 bottles only | exclusively at Cinco / Corrochio’s
-
It’s always a pleasure to return to San Agustín Amatengo to visit Luis, his father Sergio, and his mother Sara. They are excellent hosts and we tend to come away very well fed and watered. We could say the same about @madredeagave, @chefcorrochio, and the crew at our favourite east-London Mexican restaurant @corrochios, which makes this batch the perfect pick as an exclusive bottling for the Corrochio’s new basement cocktail bar @corrochios.cinco
-
Here in the Ejutla district of Oaxaca’s central valleys ‘refrescadera’ style distillation is the tradition and the norm, as is proofing to a relatively high strength. This batch weighs in at 52.7% abv.
-
You can learn more about the smart 2-in-1 refrescadera distillation, and the rest of production, on the batch tech sheet in our mezcal library (or behind the QR code on the bottles), but the important thing to note is the mouth feel and profile this style of the region creates – clean, rich, and powerful.
-
Combine the refrescadra style, the high-proof tradition, and Luis’ open-mind to experimentation (notably with fruit), and you get this deliciousness. 350kg of criollo pineapples (the little sweet ones) were added to the still to create this tropical flavour explosion of pure Amatengo magic ✨
-
We couldn’t leave it behind, and it’s now available by the copita or the bottle exclusively from Corrochio’s and Cinco
-
Salud!
-
🍍🍍🍍