Bottling High Volume Tequila 
VinePair
JUNE 6, 2025
Many bartenders look down upon the art of technical free pouring (using timing techniques and cuts to control the amount of liquid poured from bottles), but the use of jiggers has become lackadaisical. I get it; coming from a high-volume background, I understand the need for efficiency. Pun intended. Nic Wallace, 2025 U.S.
The Cocktail Lovers
NOVEMBER 29, 2024
On the contrary, each bottle, each pouch, each can is filled with all of the good stuff – we’re talking tip-top ingredients and 100% fresh fruit, and none of the bad, we’re looking at you preservatives, artificial flavouring and nasty colourings. The formula is simple enough: the range was created to impart maximum flavour with minimal fuss.
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VinePair
DECEMBER 1, 2023
Teremana Tequila is serving holiday cheer by the bottle while giving back to the hospitality community that shines so brilliantly, now and year-round. Between Irish pubs and high-volume cocktail bars, Million honed his flavors as a barback, squeezing his own custom juices and lemonades, earning him the moniker “The Lemonade Man.”
Cheers
APRIL 30, 2025
The drink combines Espolon reposado tequila, Ancho Reyes chile liqueur, mango puree, fresh lime, agave, and a Tajin spice rim. The chain has also rolled out a standardized backbar program that includes spirits outside of the specialty cocktails, with a focus on high-velocity bottles that consistently deplete in its system, Hagen adds.
Drinkhacker
JANUARY 1, 2024
Unlike most tequila, however, mezcal is more of an artisanal product, often made entirely by hand and with frequently far lower yields. It is not uncommon for a new mezcal producer to hit the market with only a few thousand or even a few hundred bottles to sell. New mezcal brands continue to launch each year.
Taste Tequila
DECEMBER 20, 2021
While the tequila category has seen explosive growth for the last couple of years, slowly but steadily a new trend is starting to form: the rise of the “agave spirit.” This has long been a blanket term for distillates made by cooking, crushing, fermenting, and distilling agaves, which includes both tequila and mezcal.
Australian Bartender
MAY 8, 2025
Words by Priscilla Leong from The Flowing Bowl Lets be real, your speed rail isnt just a place to park bottles. Whether youre running a cocktail-forward bar, a restaurant with a solid beverage offering, or a high-volume venue pouring gin & tonics by the dozen, your rail setup needs to be intentional.
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