Lote Maestro Tequila
Small lot tequila, three ages, one honest shelf.
The story behind Lote Maestro
Tequila is a protected appellation, and by law it is made from blue Weber agave in Jalisco and a handful of designated municipalities. Lote Maestro works in that tradition, bottling its tequila in the three ages drinkers actually ask for: a clear Plata, a rested Anejo, and a longer aged Extra Anejo. The name points at the lot, the batch, the idea that a bottle should be traceable to the agave it came from.
We keep the range because it reads honestly across the shelf. The Plata shows cooked agave and citrus, the Anejo picks up barrel sweetness, and the Extra Anejo leans into oak and dried fruit. We do not have a verified founding story or distillery detail to hand you, so we will not invent one. What we can tell you is how each bottle drinks, and how to serve it.
Explore the Lote Maestro range
Three expressions, three ages, one agave spirit. Here is what we stock from Lote Maestro and how each one drinks.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Lote Maestro Plata 750mL | Blanco tequila | Clear, cooked agave, citrus, pepper, clean finish | |
| Lote Maestro Anejo 750mL | Anejo tequila | Rested in oak, vanilla, caramel, softer agave | |
| Lote Maestro Extra Anejo Tequila 750mL | Extra anejo tequila | Long oak age, dried fruit, toffee, warm finish |
Which Lote Maestro is right for you?
Lote Maestro Plata runs $49.99, the Anejo $69.99, and the Extra Anejo $119.99 for a 750mL bottle. That is a sensible ladder: start with the Plata for mixing and sipping, step to the Anejo when you want barrel sweetness, and reach for the Extra Anejo when the evening calls for something slower. All three sit in the same range, so you can buy the set and taste the age difference side by side.
Clear agave and citrus hold up in a margarita without hiding behind sugar
Oak and caramel make it an easy neat pour for guests new to tequila
Long barrel age gives the depth a slow evening pour deserves
Lote Maestro cocktails and pairings
Serve the Plata in a margarita or a paloma, the Anejo neat or on one rock, and the Extra Anejo after dinner.