THE FIRST AUTHENTIC BAR MADE TEQUILA COCKTAIL
INSPIRED BY JUAN FELIPE ALVIZ
CREATED BY AWARD WINNING MIXOLOGIST & TEQUILA EXPERT SHAUNA O’NEIL
THE JOURNEY TO A NEW EXPERIENCE BEGINS NOW
IT BEGAN AT A BAR IN MIAMI WHERE UPON MEETING MIXOLOGIST SHAUNA O’NEIL, WHO SHARED MY PASSION FOR THE FLAVORS OF LATIN AMERICA, AND MEXICO IN PARTICULAR, CULTOR CAME TO LIFE.
IN THE MONTHS AHEAD, THE FIRST PART OF OUR JOURNEY BEGAN. WE WORKED TIRELESSLY TO FIND THE PERFECT COMBINATION OF NATURAL INGREDIENTS AND PREMIUM TEQUILA WITH THE GOAL OF SHARING THESE UNIQUE AND AUTHENTIC, QUALITY TEQUILA COCKTAILS WITH OUR FRIENDS AND WITH THE WORLD.
Shauna O’Neil is an award-winning mixologist and beverage director of a “Top 14 Bar in North America”, Sweet Liberty. She has 10 years of experience behind the bar, being mentored by John Lermayer. Throughout her career her passion for tequila is evident in her knowledge. She was the creator of the exceptional flavor profiles across the Cultor cocktails. As a trend-setter, she has developed a seamless integration of tradition & innovation.
Juan F Alviz Is the Visionaire behind the idea. His love for Tequila, Quality and a healthy lifestyle set the standard of Cultor’s premium cocktail line. The idea of creating new memories with new people and connecting it to one drink was brought to life after hanging out with his group of friends and not being able to share the same convenience they had through their drinks of choice. He set out to find the highest quality and convenience He can have in a can. The passion for creating came to life with Cultor, whose meaning is the founder and protector of a culture.
Destileria La Experiencia is a partner in Cultor and is located in the highland area of Jalisco, near the town of Tototlan.
Under the guide of the maestro destilador Héctor Dávalos, the distillery is producing super premium tequila from ágave azul that is used as the primary ingredient in Cultor cocktails.
With state-of-the-art equipment to ensure excellent quality, maestro Dávalos works with traditional stone brick ovens to steam the “piña” followed by distillation in copper pot.
The company owns more than 100 acres of organic blue agave fields in the south-west area of Jalisco. They are always replanting their plots after harvesting and the fields are cared for with traditional methods.
What separates Cultor from other RTD cocktails is the Destileria La Experiencia
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