2004 Sauvignon Blanc 'Highlander', CrauFord, Napa, California - $60.00

The CrauforD Wine Company began as a conversation over dinner. Marilyn "Mama" Crawford Anderson sat at the dinner table and looked around at her daughter, a working winemaker, and her daughter-in-law, an accomplished viticultralist and vineyard manager. "There's just too much talent at this table for us girls not to be making our own wines," she said. She would know -- she and her husband were the founder and owners of Monticello Vineyards for years. Apparently a little encouragement and support from Mama Crawford was hard to ignore, especially when it came with a bit of start-up financing. So by the time dessert rolled around, it was decided: the women of the Crawford and Corley families decided they would have a little fun, and put their collective experience and skills to work.

"Pale greenish gold in color, this wine has a refreshing nose of cut grass, minerals, pastry cream and a tiny hint of chamomile. In the mouth it is smooth in texture with crisp acid that carries primary flavors of pineapple, honey, white nectarines, and chalk. It has a surprisingly long finish for a Sauvignon Blanc. This is certainly one of the best California Sauvignon Blancs I've tasted in some time." http://www.vinography.com/archives/000717.html Vinography the Wine Blog

2000 Chardonnay 'Edna Ranch Vineyard', Nichols, Edna Valley, California $90.00

This Chardonnay has Citrus notes with a little spice and oak. The wine is layered with caramel, vanilla, butter, smoke, and toast. It is complex, rich and medium to full-bodied. The wine is a well balanced Chardonnay which has well defined depth, silky texture, balanced acidity and a clean crisp finish. Fermentation consisted of initial French Oak Barrel fermentation and a secondary 100% Malo-Lactic fermentation in which the harsher Malic Acid is converted to the softer Lactic Acid. The wine was aged in 100% French Oak from the Allier, Never and Troncais Forest for twelve (12) months. The wine was further aged for an additional 12 months in the bottle. Aging in the bottle allows the wine to rest and round out its natural fruit flavor and aromatic attributes.

Tasting notes/Reviews:
"Layers of pear, apricot, fig, melon and spice. Mineral notes are well integrated with caramel, vanilla, butter, smoke, and toast. Rich and full bodied, well-balanced fruit. Defined depth, silky texture, balanced acidity with clean, crisp, toasty and long finish." - Keith Nichols, winemaker

"Shifting to chardonnay, my favourite turned out, once revealed after the tasting, to be the most expensive. 91 points." - Gord Stimmel, Toronto Star, April 2005

"Brown sugar nose, long length, very juicy,..." - Dean Tudor, April 2005

2003 Chardonnay 'Overlook', Landmark, Sonoma, California $85.00

The 22 separate vineyards that comprise this year's Overlook include such distinguished growers as Sanganciomo, Bien Nacido, Martinelli and Lorenzo. All the wine in the Overlook bottling is barrel fermented using indigenous yeasts and undergoes full malo-lactic fermentation. The wine is aged sur lie for nine months in Burgundian barrels and racked to tanks for blending.

The aromas of toasted almonds, caramel and coconut are followed by crisp green apple and lemon rind flavors that convey certain minerality. The acidity will pair well with seafoods and shellfish, and complement pastas with cream sauces, as well as roast chicken and pork roast with fruit.According to the Wine Spectator: 'Good intensity, with a mix of ripe pear, hazelnut and cedary oak. Picks up a touch of anise and citrus on the finish.' (05/05)

P:90 "The 2003 Chardonnay Overlook exhibits a greenish hue to its light straw color along with a big, sweet bouquet of tangerines, peaches, subtle smoke, and background toast. Possessing opulence, richness, elegance, and definition." Robert Parker

2003 Pinot Noir 'Hirsch Vineyard' Littorai, Sonoma, California, $170.00

Littorai Wines was founded in 1993 by Heidi and Ted Lemon. With the exception of Sonoma Coast Pinot Noir, all Littorai wines are single-vineyard designated from the northern coasts of California, western Sonoma and western Mendocino Counties. In fact, "Littorai" comes from the Latin word for "coasts".

Hirsch Vineyard has become one of the most celebrated vineyard sites in all of California and owner David Hirsch, one of the most sought-after Pinot growers. Add the expertise of winemaker Ted Lemon, and you have the makings for extraordinary wine.

Wine & Spirits Magazine named Ted Lemon to its "50 Most Influential Winemakers" list in the fall of 2004. The editors wrote, "Lemon was among the first -- and certainly the youngest -- Americans to serve as a vineyard manager and winemaker for a Burgundy vigneron, at Domaine Guy Roulot in Meursault, after having apprenticed with Dujac, Roumier, de Villaine, and Bruno Clair. Since then he's brought Burgundian sensibilities to bear on everything from mountain chardonnay (at Chateau Woltner) to wines made from the cool, fogbound sites of the Sonoma Coast and Anderson Valley."

Robert Parker raves, "All of the Littorai offerings, made by Ted Lemon, are nuanced, restrained, elegant efforts that are no doubt the result of his Burgundian winemaking experience at Domaine Roulot."

Tasted by jamiekutch on 2/28/2006: Littorai Wine Makers Dinner: Lots of fruit, very fresh with ripe notes of fruit and a slight sweetness. This gave off plenty of cooking herbs as I have found in most Hirsh wines. Again with the food, this wine was hedonistic.

Tasted by steffenpelz on 11/27/2005 & rated 92 points: Dark ruby red perfumed nose of red and black fruit, anise, licorice, spice, funk, and earth. Awesome texture. Soft entry on the palate, but the wine keeps gaining momentum into the finish. Lots of fruit right now, but good structure underneath. Impeccably balanced and devoid of the overripe flavours.

2002 Zinfandel, L'Aventure, Paso Robles, California $80.00

Arriving from Bordeaux in 1998, Stephan Asseo began looking in Paso for a place to start anew with his family. He found his L'Aventure in the last parcel he visited. Using a backhoe to examine the limestone soil composition, he confirmed that this was indeed the place he wanted. Despite the absence of vines, and only a house on the property, after Stephan saw the soil, he quickly visualized the potential for wine grapes.

From the outset, Stephan Asseo's goal has been to be 100% Estate-grown fruit, figuring this would take from 6-7 years to achieve. Therefore Stephan will be abandoning both Chardonnay and Zinfandel which was supplied from contract sources. Not producing a Zin is tantamount to heresy, but considering his goals, Zin just didn't fit in. So, the last L'Aventure Zinfandel will be the '02, and it's a very nice wine.

Full ruby in color, macerated cherries, wild berries, and bramble characterize the aroma. Big, round, soft tannins support cedar and tobacco notes in the mouth. "A classic, red wine, with a Zinfandel finish" remarks Stephan.

"Proprietor Stephan Asseo has fashioned a fabulous 2002 Zinfandel with gorgeous aromatics of creme de cassis intermixed with berry, blackberry fruit, licorice, and pepper. With tremendous texture, medium to full body, and moderate tannin, it may be even better at age 3-4 than when released. Very impressive! Score: 90." - Robert Parker, October 2003. The Wine Advocate

2003 Zinfandel 'Kilt Lifter', CrauFord, Sonoma, California $88.00

See what happens to your kilt after a glass of this wine!

The Vines are grown in an oak-shaded knoll on the Brown Estate Vineyard in Chiles Valley. The coolness of the afternoons allows for a naturally balanced acidity. Grapes are typically picked mid to late season, looking for a balance between ripe flavors and acidity. Zinfandel is an uneven ripener. When crushing these grapes, they are cold soaked at 35 degrees F for three to four days to allow all of the sugars and acids sufficient time to be absorbed from the skins.

After this cold soak, the juice has very good color and already some very strong aromatics of black pepper and brambly blackberry. Fermentation takes about 10-12 days. The wine is aged in barrels for twelve months. For this vintage, 20% New Hungarian Oak and 80 % Older French Oak Barrels. This is a big, juicy wine. The aromatics are deep in spice and pepper. The Hungarian oak adds cinnamon and clove which works very well with the natural spicy profile of the wine. The mouth feel is huge, and the tannins and acids are well balanced. It has a long, deep finish.

Lifts your kilt, patent pending!

2002 'Nine Popes' (Shiraz, Grenache, Mouvedre) Charles Melton, Barossa Valley, Australia $95.00

Shiraz is dominant in the blend, although grenache's red fruits, particularly raspberry, fly from the glass with some earth and tight-grained wood aromas in trail. The palate is taut and more stern than usual; it will cellar well, with a good mix of intense, concentrated dark plum, red berry fruit flavour and spice. A broad-shouldered and youthful Nine Popes.

James Halliday Rating: 94 out of 100
"The bouquet is spicy and lively, with excellent fruit and oak balance and integration, the juicy/spicy palate likewise, complex but elegant and long, a true reflection of southern Rhone style."

The dense ruby/purple-colored 2001 Shiraz is a full-throttle, classic South Australian Shiraz possessing abundant aromas of new saddle leather, creme de cassis, smoke, earth, and licorice. Full-bodied, powerful, and potent. This wine has a nice integration of French and American oak which supply delicate tannins with a cherry vanilla touch. Cellaring Potential 8-10 years.

A full bodied wine should be matched with a richer dish such as beef. The Nine Popes serves well with Kangaroo steak.

2000 Shiraz 'Basket Press', Rockford, Rockford, Barossa, Australia $125.00

One of the (many) cult wines from Rockford, and always limited to six bottles per customer. A traditional Barossa-style, as honest and generous as the day is long.

"A blend of Grenache, Shiraz and Mourvèdre. Quite sweet and spicy - almost Porty - with a touch of tarriness. Soft and spicy; quite woody and traditional in style. Very good+ 89/100" www.wineanorak.com.

"Traditional warmer year Barossa red developing more quickly than most under this label, but without a hint of over-ripeness. Sweet earthy aromas of old saddlery, red berries and cherries are interwoven with restrained, dusty cedar and vanilla oak. Soft and creamy, becoming fine and silky at the finish, its bright flavours of cassis, plums and dark cherries, licorice and cloves are showing some earthy maturity. Drink 2005-2008+." Jeremy Oliver - 93 points.

"Medium red-purple; a very traditional style, with red and black fruit flavours merging into vanilla oak on the bouquet; riper, dark berry fruit comes through ...." James Halliday Jan 31 2003 Rating: 87 out of 100.

2003 Syrah 'Baker's Gully' Clarendon Hills, McLaren Vale, Australia $133.00

Winemaker Roman Bratasiuk is at the top of his game. The owner of the Australian winery Clarendon Hills is a Ukrainian émigré and former biochemist.

The winery, located in the McLaren Vale region, was started in 1989. Bratasiuk bases his wines on old -- some as old as 75 years -- low-yielding vines and even older winemaking techniques. The grapes are grown close to the winery, and the yeasts are indigenous as well. He does not filter or use other techniques to refine the wine, depending instead upon new oak barrels and long maceration times to allow the wines to develop their characteristic flavors. The results are flavorful, complex wines that have subtleties often associated with the finest French wines -- which is exactly what Bratasiuk is trying to achieve. Clarendon Hills produces 16 single-vineyard wines, including the Astralis, a syrah that is one of the most desirable (and thereby one of the most expensive) wines made in Australia. None of the wines are blended, and each reflects the surprisingly different soils or "terroir" of the individual vineyards. The winemaker's goal is to express the "purity of the varietal and the purity of the location."

"The well-made 2003 Syrah Bakers Gully, which comes from 10-year-old vines, reveals copious quantities of black fruits, pepper, licorice, and earth. Spicy, expansive, and a treat to drink, it should last for 7-8 years. Roman Bratasiuk is one of Planet Earth's greatest winemakers, and obviously a top-notch viticulturist given his obsession with sourcing extraordinary fruit from ancient McLaren Vale vineyards." - Robert Parker.

2003 Syrah 'Bien Nacido Vineyard', Jaffurs, Santa Barbara, California $75.00

Owner/Winemaker Craig Jaffurs started his operation in 1994 with a singular purpose, to take what he saw as a particular microclimate (Santa Barbara and surrounding areas) and make the wines best suited to that climate, which were, in his opinion, wines in the classic Rhone style.

Craig is one of those guys that seems to have a substantial amount of natural talent in the winemaking department. A few years as a cellar rat and a couple of classes on oenology and right out of the gate, his first vintages received 90 plus points from the critics. All the more surprising given that Craig bought his grapes on the market.

Syrah is the only grape used to make the famous Rhône wines of Côte Rotie and Hermitage, but also forms the backbone of most Rhône blends, including Chateauneuf du Pape.

Although cultivated since antiquity, competing claims to the origin of this variety gave credit to it either being transplanted from Persia, near the similarly-titled city of Shiraz or to being a native plant of France. Starting in 1998, combined research of the University of California at Davis and the French National Agronomy Archives in Montpellier proved syrah is indeed indigenous to France.

More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa and California. Syrah forms intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity.

2002 Cote Rotie, Guy Bernard, Rhone, France $95.00

The name Côte Rôtie means 'roasted slope'. The full sun-baked southwest exposure of the rocks of Côte Rôtie guarantees good maturity of the grapes.

Côte Rôtie is one of the oldest vineyards in France. It was set up by the Romans. The Côte Rôtie with its hills bathed in sun, produces a warm, robust, full-bodied, richly colored red wine. Harsh and dark when they are young those wines become softer and develop with age an excellent bouquet. Two grape-varieties dominate the production, Viognier and Syrah.

Côte-Rôtie wines distinguish themselves from their southern counterparts in Châteauneuf-du-Pape and Côtes-du-Rhône by letting their primary varietal-Syrah-steal the show. At the most you might find a Côte-Rôtie with a little Viognier added to it. This gives the globally-revered Syrah grape a chance to shine on what is arguably its home turf.

"A delicious wine nonetheless, it begins with black cherries and violets on the nose, and is juicy on the palate. Rocks baking in the sun come to mind, perhaps from the steep, sunny hillsides on which the grapes for this wine are grown. There are also rumors of licorice and gummy candy. This wine is full-bodied like a typical Côte-Rôtie, and retains nice structure and firm tannins overall. While imminently drinkable, this wine might benefit from cellaring, seeing that the better Côte-Rôties can be held for up to 10 years." - www.vinography.com

2002 Cabernet Sauvignon "Tattoo" Maroon Vineyard, CrauFord, Napa Valley, California $120.00

The Crauford Cabernet is rich. Chocolate covered black cherries, dark toast, vanilla bean, currants: yes, rather classic luscious Napa Cab here. Crauford Cab drinks great now, will improve through 2006 and will then drink its best into 2010. 342 cases made. Our Cabernet Sauvignon takes its name in honor of the Edinburgh Tattoo, a Scottish festival which takes place each year on the esplanade of historic Edinburgh Castle.

"These grapes are grown on the same Aetna Spring Vineyard as the Sauvignon Blanc. However, the Cabernet is grown up on the hillsides. The eastern exposed hills offer some welcome shade in the late afternoon. The hillsides stay a little warmer than the flats at night, and we will typically see an early pick of very ripe and deeply concentrated fruit. We find dark berry fruits, dark chocolate and chewy tannins with a lingering juicy finish."

"...packs a wallop of black, intense berries and currants in the mouth, then grabs your tongue with major-league tannins at the end. I've had it three times...it's definitely softening, ever so slowly. 900 cases made." - Daniel Dawson http://www.napavalley.com

2001 Amarone, Tommasi, Veneto, Italy $120.00

Amarone della Valpolicella is a dry wine made from dried grapes. After the drying process has finished, the grapes are pressed and fermented dry, and the wine is aged in wooden casks.

"Produced from the three main Valpolicella grape varieties - corvina Veronese, rondinella and molinara - all cultivated high on hillside terraces. Only the best and most mature clusters are selected and placed directly onto small open racks and brought to the open sided building where they are dried by the cool breezes of autumn and winter until the following February. It has a dark cherry colour and an intense spicy, tobacco, jasmine nose streaked with cherry jam, smoky truffle, chocolate and licorice root aromas. It is rich and round on the palate with plenty of concentration and some young, soft tannin. Big black cherry plum jam fruit flavours with smoky cedar, licorice and chocolate. Good acidity and vibrancy but still quite young with some cedar-y tannins on the finish. You can drink it now with lamb shank or try in three to seven years. Clean balanced style despite the 15% alcohol. The Tommasi Amarone undergoes a period of aging of at least four years in oak barrels before being placed in bottles for an extra year." - www.gismondionwine.com

Tequila is a schizophrenic sp irit. On one hand, it is some people's worst nightmare, on the other hand it can be regarded as a super premium spirit, to be savoured and enjoyed like the finest of scotches. 100% agave tequila falls into the later category. This tequila is not the one from your college nightmares and doesn't have any relationship to paint remover what so ever. If you are looking for a smooth tequila to broaden your horizons or you want to make amends for your college days, this tequila might be for you.

What you need to do before you taste this spirit is throw away your salt shaker and lime wedge, you won't be needing those items for this tequila. What you will need is a tulip shaped glass, like a scotch tasting glass, and maybe some spring or mineral water. The aroma is agava, pepper and subtle hints of smokiness. It is strong, but not pungent and almost has a wine characteristic to it. Taking a sip you will get a spicy, pepper like flavour that is smooth. Then you will get the smokiness and a slight sweetness in the finish with a long spicy tingle on your tongue. Adding a little water helps brings out some of the barrel characteristics.

Tequila is classified into 100 percent blue agave and mixto, or mixed tequila, and these two are further subdivided into seven kinds. Mexican law permits unaged mixto tequila to be exported in bulk and bottled outside Mexico, whereas all 100 percent agave tequilas and all aged tequilas must be bottled within Mexico. 100 percent agave tequilas are distilled entirely from the fermented juice of the agave plant. Mixto tequila is distilled from a mixture of agave juice and other sugars. In the 1930s, the limited harvest of agave coupled with the growing demand for tequila gave rise to the production of mixto. There are four types of tequila and seven varieties overall.

TEQUILA TYPES

Blanco or plata (White / Silver) - Tequila in its purest form. Storage time after being distlled is very brief with the Tequila being clear. It can be either 100% agave or mixed. This type of tequila is best used for margaritas.

Joven abocado - (young and smooth-often called Gold) - unaged but treated with an additive such as a form of caramel. The difference between white and gold usually lies in this burnt sugar coloration.

Reposado - Means "rested" by law and must be aged in wood for at least 60 days to 1 year. The oak barrel aging deepens the aroma and taste while changing the appearance to a light straw color. As a result, these Tequilas are more "mellow" than the whites and can be either 100% agave or mixed.

Anejo - Translated means "Aged". This type must be aged for a minimum of one year and in government-sealed barrels no larger than 600 liters. The tequila is aged in either French or American oak barrels and should be enjoyed like a fine brandy. Anejo's develop a flavor with charastics of smoke, vanilla and sherry depending on the quality of agave, types of barrels used and depth of the char. Since anejos are the fastest growing of the three, many superpremiums are being aged for much substancially longer peroids of time.

The seven varieties of tequila are:

• 100% Agave-Blanco
• 100% Agave-Reposado
• 100% Agave-Anejo
• Mixto-Blanco
• Mixto-Reposado
• Mixto-Anejo
• Mixto-Joven abocado

THE WORM

You will never find a worm in a legitimate bottle of Tequila. The confusion here is with Mezcal, tequila's forerunner. Mezcal is a distilled spirit made in areas not designated for Tequila and from varieties of Agave other than the Blue Agave variety. Mezcal differs from Tequila not only in the way it's produced, but in the way it tastes. While most Mezcals are "wormless", there are still some brands out there that include it in their bottling. Legend has it that the worm, which lives inside the agave plant, inherits the plants magical spirit and carries it to the bottle of Mezcal.

Jose Cuervo 'Reserva da La Familia' @ $19.95/ 1oz.

For more than two centuries, Jose Cuervo has followed rigorous production standards to produce Reserva De La Familia. Only 18,000 bottles of the 100 percent blue agave anejo tequila are produced each year and a member of the Cuervo family personally samples each barrel to ensure its high quality.

This is part of a family tradition dating back to 1795, when the Jose Cuervo family would descend into their private cellar to share the finest tequila reserves with a select group of family and friends.

In 1995, to celebrate the 200-year anniversary of the Cuervo brand, the family.

Aged in new French and American charred oak barrels, Reserva De la Familia has a full, mellow taste that combines floral, agave, vanilla, nut and cognac-like flavors and is sipped in a brandy snifter either straight or on the rocks.

In 2001 the Reserva De La Familia was awarded a gold medal at the International Wines and Spirits awards and first place at the Mexican Oenological Group Awards.

A rich blend of smooth mellow flavor. It is 100% Blue Agave añejo tequila made from hand-selected agaves that have been carefully cultivated for dozens of years. Then, Reserva is aged a minimum of three years in new French limousin and American oak barrels.

"An awesome tequila. Rich, full bodied and yet incredibly smooth with a great bouquet." - Jeff's Tequila World.

Patron Silver @ 10.95 / 1oz.

Patrón Silver is called young or "joven" tequila. A similarity may be made to a young or nouvelle wine. It is known for its lite, fresh, crystal clear look and an elegant smoothness not found in other silver tequilas. Many prefer this smooth soft and lite tequila over an aged and slightly oaky flavor. Those that know the difference may find Patrón Silver the finest silver tequila available. It is perfect for blending, with high quality mixer or may easily be sipped as is recommended with Patrón Anejo and Patrón Reposado.

Patrón tequilas are exceptional for a reason. Firstly they are produced from 100% Weaber Tequilana Blue Agave which when grown in this region of Jalisco is known to produce excellent high quality "honey" or sugar levels.

The second and primary reason for the excellence of Patrón tequilas can be equated to time and care.

Like great wines the creation of a great tequila cannot be rushed. The basic reason that Patrón tequilas are priced as they are is due to using only the highest quality "agave pineapples", properly selected, trimmed and thereafter allowing nature time for cooking, fermenting, distilling and aging. Excellence can not be forced. All of this time and care results in the unequaled soft, smooth and delicious Patrón tequilas.

Patron Anejo @ 12.95 / 1 oz.

Patrón Anejo is a delicate blend of uniquely aged tequilas. As in many premium red wines the blends must be adjusted for each vintage. The same care and attention is paid when blending Patrón Anejo. All the aged tequilas are aged in small white oak barrels. The tequila is carefully supervised by the authorities to insure exact aging information.

Each bottle is a unique and numbered creation. It is important to note that slight variation in apparent fill volumes are due to the uniqueness of each bottle.

Patrón Silver, Patrón Reposado and Patrón Anejo are produced and uniquely packaged for those few who appreciate and demand the finest spirits.

Patrón is produced and blended by a small family owned and operated distillery high in the mountains of Jalisco. Recently an additional new distillery has been built which will incorporate the traditional tequila manufacturing methods of the past while integrating modern techniques of quality control. This particular growing region of Mexico is considered the most ideal for production of the Weaber Tequilana Blue Agave. The climate is warm and the soil is clayey with high ferrous oxide content.

90 PTS WINE ENTHUSIAST. Elegant with a fresh bouquet of grapefruit, orange, and spearmint. This tequila finishes with finesse!

4 Copas Reposado @ $8.95/ 1oz.

Reposado is our 'rested' tequila and is aged for a minimum of 60 days in white oak barrels. The barrels give the Reposado a golden color and it also softens its taste by imbuing it with a light wooden accent. During the aging phase, the lighting, temperature and moisture conditions inside the warehouse are strictly controlled and monitored in order to produce this premium, authentic tequila.

Cabo Wabo Reposado @ $8.95/ 1oz.

When I first heard about this tequila I shuddered. The industry was now officially becoming so commercial that a tequila was being named after a Cabo San Lucas night spot founded by none other than the boys from Van Halen. Sammy Hagar calls it "Vitamin T" and claims his search for the finest tequila is over. The bottle pictured is how the brand looked when the reposado first hit the market and the graphics have since been changed. Twice. I remember giving Sammy Hagar credit for being a reposado man but after all, it's the tequila business so a few years later blanco and añejo versions of Cabo Wabo was released. Actually I've always liked Cabo Wabo Reposado. It has all the things I like in a reposado. It has a light straw color, is very smooth and has good agave roots. The Cabo Wabo brand remains very popular and has sort of a cult following with some tequila drinkers.

YOU MUST GO TO THE CABO WABO WEBSITE! www.cabowabo.com

Tequila was born well before Cabo Wabo Tequila came along. Legend has it that a thunderbolt was felt loudly over an Agave field. It struck an Agave plant, sending its "heart" (core, "pina") into a flame and spawning aromatic nectar from its gut. The Indians considered this a gift from the Gods, so they drank the mystical juice with fear and reverence. The liquor became essential in ritual ceremonies as it "produced a state of euphoria on the priests, warriors and the wise" and even then the best tequila was kept largely for the exclusive, powerful beings in the know. The Agave plant has been revered for ages as "sacred, mystic, and even divine".

Cabo Wabo Tequila maintains its smooth, no after-burn flavor by sustaining its respect of the long-standing tequila traditions that made it the drink of choice of the wise and venerated mystics. We do not cut corners like other brands which legally mix up to 49% of fillers and still call their product "tequila" - Cabo Wabo Tequila is nothing less than 100% pure blue weber agave. Join the real, pure trip - drink Cabo Wabo Tequila and party as well as the mystics of the days of yore!

Nava Restaurant & Bar
125 York Blvd., Richmond Hill, ON L4B 3B4 (905) 709-1933
www.navarestaurantandbar.com • e-mail: info@navarestaurantandbar.com