{"title":"Shop","description":"","products":[{"product_id":"espadin-sergio-cruz-martinez","title":"Espadin Sergio Cruz Martinez","description":"","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":47630688321794,"sku":"23069","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/Espadin_Sergio_Cruz_Martinez.jpg?v=1775595824"},{"product_id":"puntas-de-espadin-sergio-cruz-martinez-1","title":"Puntas de Espadin Sergio Cruz Martinez","description":"","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":47630972715266,"sku":"23076","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/Puntas_De_Espadin_Martinez_72.2_Feb._2025.jpg?v=1775595823"},{"product_id":"barril-capon-gregorio-hernandez","title":"Barril Capon Gregorio Hernandez","description":"","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":47631100739842,"sku":"23079","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/Barril_Capon_G._Hernandez_B.jpg?v=1775595824"},{"product_id":"madrecuixe-paula-aquino-sanchez","title":"Madrecuixe Paula Aquino Sanchez","description":"","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":47631195635970,"sku":"23080","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/Madrecuixe_Paula_Aquino_Sanchez.jpg?v=1775595823"},{"product_id":"sierra-negra-gustavo-ortega-2025-04","title":"Sierra Negra Gustavo Ortega","description":"\u003cp\u003eSierra Negra (Agave americana), takes 15 to 18 years to reach full maturity. The process begins with trimming the magueys and taking them back to the palenque by horseback and mules (Gustavo's favorite part). The roasting process is done in an earth and stone pit for four days . The Ortega’s milling process is carried out using a mule-drawn tahona. Gustavo ferments the must in a very particular way, using a cowhide bota. Oak bark is added to the mixture to help stabilize fermentation, thus imparting a rare and unique flavor. The agave fibers were fermented for three days in cement tanks and then five days in cowhide. When the juice gets very sour, and stops bubbling, it's time to palenquear (distill). It is then double distilled in clay pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Tahona\u003cbr\u003eFermentation: Cowhide and stone\u003cbr\u003eWater: Natural spring\u003cbr\u003eDistillation: Clay\u003cbr\u003eOrigin: Santa Catarina Albarradas\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567653064962,"sku":"25422","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-sierra-negra-gustavo-ortega-2025-04-20261004.jpg?v=1791156092"},{"product_id":"puntas-de-papalometl-emanuel-ramos-2025-08","title":"Puntas de Papalometl Emanuel Ramos","description":"\u003cp\u003eThis is a very exclusive batch of Puntas de Papalometl (agave potatorum), which can take between 9 to 11 years to reach full maturity. The process begins with cooking the agave in a conical earthen oven. After cooking, the agave is crushed using a traditional tahona stone drawn by 2 bulls. The crushed agave fibers are then fermented in wooden vats for eight days, using wild yeast and well water to promote natural fermentation. Once fermentation is complete, the agave is distilled twice in a small copper still using only the puntas to achieve a higher ABV.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Tahona\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Mengoli de Morelos\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567653392642,"sku":"25424","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-puntas-de-papalometl-emanuel-ramos-2025-08-20261004.jpg?v=1791156088"},{"product_id":"espadin-con-coco-y-pina-wilfrido-garcia-sanchez-2026-03","title":"Espadin con Coco Y Piña Wilfrido García Sánchez","description":"\u003cp\u003eAfter seven years under the Oaxacan sun, this Espadín (agave angustifolia) was harvested and cooked in a traditional underground conical stone oven. The hearts were cut by hand with a machete, and to a finer consistency with a mechanical shredder, then fermented for 14 days in open wooden vats with well water and wild yeast. It was twice distilled in copper pots. Then it was distilled the 3rd time with pineapple and coconut. This process captures the vibrant fusion of agave and fruit to create a truly unique spirit.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Logoche\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567653753090,"sku":"25425","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-espadin-con-coco-y-pina-wilfrido-garcia-sanchez-2026-03-20261004.jpg?v=1791156109"},{"product_id":"espadin-con-pulque-wilfrido-garcia-sanchez-2026-03","title":"Espadin con Pulque Wilfrido García Sánchez","description":"\u003cp\u003eAfter seven years under the Oaxacan sun, this Espadín (agave angustifolia) was harvested and cooked in a traditional underground conical stone oven. The hearts were cut by hand with a machete, and to a finer consistency with a mechanical shredder, then fermented for 12 days with fresh pulque in open wooden vats and wild yeast. It was twice distilled in copper pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Logoche\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567653949698,"sku":"25427","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-espadin-con-pulque-wilfrido-garcia-sanchez-2026-03-20261004.jpg?v=1791156109"},{"product_id":"cucharillo-simitrio-aquino-garcia-2025-02","title":"Cucharillo Simitrio Aquino García","description":"\u003cp\u003eFor more than three decades, this 100% wild Cucharillo (dasylirion wheeleri) stood in the rugged hills, maturing slowly under the harsh sun and cool mountain nights. Upon reaching maturity, it harvested and its heart cooked in a traditional conical stone oven. The cooked magueys were cut by hand with a machete, and to a finer consistency with a mechanical shredder. It was fermented for nine days in open wooden vats with nothing but wild yeast to capture the true character of the land. Lastly, it was distilled twice in small copper pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Logoche\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567654146306,"sku":"23075","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-cucharillo-simitrio-aquino-garcia-2025-02-20261004.jpg?v=1791156105"},{"product_id":"tepextate-simitrio-aquino-garcia-2026-04","title":"Tepextate Simitrio Aquino García","description":"\u003cp\u003eThis batch of 100% wild Tepextate (agave marmorata). Upon reaching maturity around 18 years, it harvested and its heart cooked in a traditional conical stone oven. The cooked magueys were cut by hand with a machete, and to a finer consistency with a mechanical shredder. It was fermented for nine days in open wooden vats with nothing but wild yeast to capture the true character of the land. Lastly, it was distilled twice in small copper pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Logoche\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567654375682,"sku":"25433","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-tepextate-simitrio-aquino-garcia-2026-04-20261004.jpg?v=1791156105"},{"product_id":"coyote-madrecuixe-primitivo-vasquez-vasquez-2025-05","title":"Coyote\/Madrecuixe Primitivo Vásquez Vásquez","description":"\u003cp\u003eEnsamble of Coyote (agave lyobaa) and madrecuixe (agave karwinskii).\u003c\/p\u003e\u003cp\u003eThe process starts with roasting the maguey in an earth and stone pit oven, then cut by hand with a machete, and to a finer consistency with a mechanical shredder. The sweet fibers are then placed in a wooden vat to ferment for 9 days with wild yeast and artesian well water. Once fermentation is complete, it is double distilled in small copper pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Logoche\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567654605058,"sku":"25434","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-coyote-madrecuixe-primitivo-vasquez-vasquez-2025-05-20261004.jpg?v=1791156097"},{"product_id":"espadin-capon-gregorio-hernandez-2025-08","title":"Espadin Capon Gregorio Hernández","description":"\u003cp\u003eThis small-batch of Espadin Capón (agave angustifolia), which can take around 6 years to reach full maturity, comes from Don Goyo’s own land, a parcel called El Plan.\u003c\/p\u003e\u003cp\u003eThe process begins with roasting the maguey in an earth and stone pit oven. After roasting, it is chopped by machete then crushed using a mechanical shredder. The crushed fibers are then fermented in wooden vats for about six to eight days, using deep well water and wild yeast in a process of natural fermentation. Once fermentation is complete, it is distilled only once in a copper pot still with a refrescadera top, a unique distillation technique that creates a bold, rustic flavor. It is an expression true to the land.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Refrescadera\u003cbr\u003eOrigin: La Compania\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567654965506,"sku":"25438","price":97.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-espadin-capon-gregorio-hernandez-2025-08-20261004.jpg?v=1791156092"},{"product_id":"tobala-sergio-cruz-martinez-2025-02","title":"Tobala Sergio Cruz Martinez","description":"\u003cp\u003eTobala (Agave potatorum) is 100% wild agave that grows on the cliffs and ridges of the family property. These smaller agaves can only be propagated from seed and require about 10 years to reach harvest maturity. For this batch, approximately 90% of the Tobala was capon for one year, while the remaining 10% was harvested at full maturity. The process begins with cooking the agave in an underground pit oven. After cooking, the agave rests for a couple of days before being crushed with a traditional tahona stone pulled by a mule. The crushed agave fibers are then fermented in wooden vats for about six to eight days, using spring water to promote natural fermentation. Once fermentation is complete, the agave is double distilled in small copper alembic pots.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Tahona\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Natural spring\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: San Pedro Quiatoni\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567655129346,"sku":"23071","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-tobala-sergio-cruz-martinez-2025-02-20261004.jpg?v=1791156101"},{"product_id":"pitzomel-juan-meza-2026-02","title":"Pitzomel Juan Meza","description":"\u003cp\u003ePitzometl agaves reach full maturity after approximately 11 to 15 years in the wild. Once harvested, the agaves are roasted for 12 days in a traditional underground conical earthen oven, then milled using a mechanical shredder.\u003c\/p\u003e\u003cp\u003eFermentation takes place for 10 days in open-air pine wood vats using well water sourced locally. The spirit is then double distilled in copper pot stills, producing a mezcal that reflects both the character of the agave and the traditions of the Mixteca Poblana region. This batch is a testament to patience, craftsmanship, and the unique terroir of Santiago Coatepec, Puebla.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Copper\u003cbr\u003eOrigin: Santiago Coatepec\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567655260418,"sku":"25441","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-pitzomel-juan-meza-2026-02-20261004.jpg?v=1791156092"},{"product_id":"chino-joel-vieyra-rangel-2025-05","title":"Chino Joel Vieyra Rangel","description":"\u003cp\u003eThis is a batch of Chino (agave cupreata), which can take between 9 to 11 years to reach full maturity. The process begins with cooking the agave in a conical earthen oven. After cooking, the agave is cut with machete and then crushed using a mechanical shredder. The crushed agave fibers are then fermented in custom wooden vats for about 12 days, using wild yeast and spring water to promote natural fermentation. Once fermentation is complete, the agave is distilled twice in a traditional filipino still\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Natural spring\u003cbr\u003eDistillation: Filipino\u003cbr\u003eOrigin: El Aguacatito\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567655489794,"sku":"25444","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-chino-joel-vieyra-rangel-2025-05-20261004.jpg?v=1791156092"},{"product_id":"papalometl-erubiel-mota-martinez-2026-05","title":"Papalometl Erubiel Mota Martinez","description":"\u003cp\u003eThis batch of Papalometl Capón (Agave potatorum) is crafted entirely from wild agaves, harvested after a one-year capón period. The agave matured over 11 years, with nearby cattle and goats helping naturally capón the agaves by feeding on the sprouting quiotes. To begin the process, the agave is cooked for seven days in an underground pit oven covered with palm leaves. Once cooked, it’s crushed using an agave shredder. The agave fibers then ferment in wooden vats with well water, allowing natural fermentation over six to eight days. Finally, the agave is double distilled in alembic pots to complete the process.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Alembic pots (material not stated)\u003cbr\u003eOrigin: Zapotitlán Lagunas\u003c\/p\u003e","brand":"caminitoss","offers":[{"title":"Default Title","offer_id":50567655588098,"sku":"23078","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/caminitos-papalometl-erubiel-mota-martinez-2026-05-20261004.jpg?v=1791156087"},{"product_id":"barril-tobasiche-familia-hernandez-8","title":"Barril \/ Tobasiche - Familia Hernandez","description":"\u003cp\u003eEnsamble of Barril and Tobasiche (agave karwinskii) which can take 9-11 years to reach full maturity, comes from Don Goyo’s own land, a parcel called El Plan.\u003c\/p\u003e\u003cp\u003eThe process begins with roasting the maguey in an earth and stone pit oven. After roasting, it is chopped by machete then crushed using a mechanical shredder. The crushed fibers are then fermented in wooden vats for about six to eight days, using deep well water and wild yeast in a process of natural fermentation. Once fermentation is complete, it is distilled only once in a copper pot still with a refrescadera top, a unique distillation technique that creates a bold, rustic flavor. It is an expression true to the land.\u003c\/p\u003e\u003cp\u003eCooking: Earth and stone pit oven\u003cbr\u003eMilling: Shredder\u003cbr\u003eFermentation: Wooden vats\u003cbr\u003eWater: Deep well\u003cbr\u003eDistillation: Refrescadera\u003cbr\u003eOrigin: La Compania\u003c\/p\u003e","brand":"caminitos","offers":[{"title":"Default Title","offer_id":50723068805378,"sku":"25436","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/GregorioHernandez-BarrilTobasiche.png?v=1792264454"},{"product_id":"cana-amarilla-victor-filio-bello-grande-lote-17","title":"Caña Amarilla - Victor Filio Bello (Grande lote)","description":"\u003cp\u003eThis batch of single variety yellow sugarcane is grown in El Camarón Huatepec, Oaxaca, a land marked by intense sun, seasonal rains, and constant fieldwork. The cane is cut by hand when it reaches its peak and taken to the mill, where approximately eight mules of cane are ground to extract the fresh juice that begins the process. The juice rests in natural fermentation vats, where time, climate, and the environment do their part without haste. Later, the mash is distilled in an artisanal manner for five to six hours, carefully attending to each step as it has been done for generations. The result is an aguardiente of deep and honest character with aromas that recall freshly cut cane, damp earth, and the warmth of the countryside. On the palate, it is warm, persistent, and expressive—a distillate that preserves the memory of the place, the inherited craft, and the spirit of Oaxaca.\u003c\/p\u003e\u003cp\u003eMilling: Trapiche\u003cbr\u003eFermentation: Plastic vats\u003cbr\u003eOrigin: El Camaron\u003c\/p\u003e","brand":"caminitos","offers":[{"title":"Default Title","offer_id":50723071000834,"sku":"25445","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/6493\/5170\/files\/CanaAmarilla.png?v=1792264454"}],"url":"https:\/\/caminitos.com\/collections\/all.oembed","provider":"caminitos","version":"1.0","type":"link"}