an agave spirits sanctuary
tucked off a corner in River Oaks
Bar Buena offers neighbors an under-the-radar retreat for tequila and other mezcals. Borne from an appreciation of the ancient artisanal process of mezcal-making, our cavern-like space invites patrons to draw close and raise their glass to tradition, to each other, and to the many shades of Mexico’s agave spirits.
ardilla
Mexican corn whiskey, cocoa nibs, oloroso sherry, ancho reyes, clarified milk punch
explore
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
It’s impossible to separate mezcal from Oaxaca, or tequila from Jalisco—each is intertwined with its state’s history, culture, and industry. To many Mexicans, they’re much more than a drink.
JALISCO, MEXICO
For a tequila to be considered añejo or reposado, they must be aged a minimum of one and two years, respectively. The true art is in the barrel selection, which imparts its flavors to make each batch of tequila distinct.
OAXACA, MEXICO
Around 90% of all mezcal from Mexico hails from Oaxaca, a southern state known for its rugged terrain and remarkable biodiversity.
GENERATION OF MESCALEROS
The wild and wonderfully shifting character of mezcals varies between generations of mescaleros, the nuances of their technique, and their chosen species of agave. Even batches from the same kind of plant can range radically in flavor.
WEDNESDAY
THURSDAY
3PM–11PM
FRIDAY
SATURDAY
SUNDAY
3PM–12AM
2PM–12AM
2PM–10PM
