The story behind Costa
Costa Tequila began in 2016 after founder Stephen Gavula III took a trip to Jalisco, and the bottles started pouring in 2019. It is made in the Los Valles region under NOM 1621, formerly NOM 1438, where jimadores hand harvest 100% Blue Weber agave at full maturity. The piñas slow cook in traditional brick ovens for 55 hours, get crushed through a roller mill, ferment in stainless steel, and run twice through copper pot stills.
What sets Costa apart is the Hi Lo blend: agave from the Highlands of Los Altos brings bright, sweet, fruit forward notes, while the Lowlands of Valle de Tequila add earth and pepper. We have poured these bottles across our Commack counter for years, and the Reposado is the one regulars come back for.
Explore the Costa range
Three core expressions at 80 proof plus a coffee liqueur at 70 proof, each built on the same Hi Lo agave blend.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Costa Blanco | Blanco | 80 Proof | Unaged, bright citrus and cooked agave, clean pepper finish |
| Costa Reposado | Reposado | 80 Proof | 8 months American oak, vanilla and caramel over agave |
| Costa Anejo | Anejo | 80 Proof | 16 months white oak, deeper oak, dried fruit, warm spice |
| Costa Cafe | Coffee Liqueur | 70 Proof | Tequila base infused with 100% Mexican coffee |
Which Costa is right for you?
Pricing here stays honest. Costa Reposado 750mL runs $43.99 and is in stock now, the bottle most of our tequila customers reach for first. Costa Blanco 750mL is $39.99 and Costa Cafe 750mL is $29.99, both currently out of stock, so call us at (631) 343-7200 and we will tell you when the next drop lands. If you want to buy Costa Tequila online, order the Reposado for free curbside pickup in Commack or local delivery.
Wants vanilla and caramel from American oak without losing the agave.
Wants a 70 proof coffee liqueur built on real tequila.
Wants unaged agave, Highlands fruit against Lowlands pepper.
Costa cocktails and pairings
Serve the Reposado neat in a copita or over one cube, and let the Cafe do dessert duty.