Flor de Caña Spresso is produced at the base of a volcano in Chichigalpa, Nicaragua. This distillery, founded in 1890, is the largest producing distillery in Central America that boasts the only one of its kind to be rated eco-friendly. Strong espresso coffee with a slight mix of sweet, decadent chocolate and rich dates. The finish reveals smoked chicory root muddled with roasted coffee beans. Best Served The elevation of the distillery ensures that the agave are well hydrated and the mineral and nutrient rich soil in the area allows the agave plant to grow larger than anywhere else in Jalisco. We dry out the leftover pinas after creating our Tequila and use them to heat our autoclaves, with the waste agave fibre recycled into organics compost to be used to grow new agave plants.

Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.Tequila Cazadores has released Cazadores Café - a ‘deliciously bold and smooth tequila-based coffee liqueur’ – in the US. Union Press Ltd | Wigglesworth House, Fourth Floor, 69 Southwark Bridge Road, London, SE1 9HH, UK Tel: +44 (0)20 7803 2420

Made with all natural ingredients and our Blanco Tequila. Blended with Aribica coffee from the coastal region of Soconusco, Mexico.This coffee liqueur is produced in Jalisco, Mexico using sourced coffee beans, premium VIVIR Tequila Blanco, and sweetened with piloncillo sugar. On The Nose

Rich and slightly bitter coffee and chocolate with hints of vanilla. It finishes with an intense coffee flavour with a touch of citrus. Best Served Distributed by MHW, the brand is launching in New York, California, New Jersey and online nationwide. Patrón X0 Café Coffee Liqueur combines their trademark Patrón Tequila, made from 100% locally grown Blue Weber Agave, with the essence of roasted Arabic Coffee essence. Sweet notes of chocolate and aromatic, rich coffee collide with a hit of tequila. It tapers off smoothly to a dry finish of fresh agave and coffee. Best Served The conditions in Arandas, Jalisco are ideally suited to ripening agave thanks to the mineral and nutrient rich soil.Friends Seth Jarabek and James Glover designed their brand for beach, barbeques or on the boat – where the Rosarita was conceptualized. “The Rosarita was a happy accident,” say the duo. “We were running low on TSL and had plenty of rosé so we put them together, topped them off with soda, and the Rosarita was born.”