The bar took the place of La Familia Fashions (clothing and jewelry/silver shop) next to San Angel Inn.

The title “La Cava del Tequila” translates to “Tequila Cave”.

The logo above the entrance references the agava plant that tequila comes from.

This mural shows the process of making tequila.  Starting at harvesting the agava plant (in the far left) to pouring the tequila in wooden barrels for the aging process.

The lighting is a little dark in this one, but this corner of the bar has wooden barrels similar to those used for aging tequila.

This is the “tequila ambassador” that gave us a lot of information about tequila.  She actually comes from Tequila, Mexico and spent five years at Jose Cuérvo as a tour guide.

These are the tequila “flights” we had.  Our flights consisted of half shots of Silver, Reposado, and Añejo tequilas.  The tequila ambassador explained Blanco (or “white”) and Silver Tequila is either un-aged, or aged less than two months in oak barrels.  Reposado (or “rested”) Tequila is aged two months to a year, and Añejo (“aged”), is aged one to three years.

Using salt before a tequila shot and lime after it (some call it “training wheels” or “snake bite”) is mostly used for Blanco or Silver Tequila.  Reposado Tequila is followed with Sangrita (not to be confused with sangria, sangrita is a tomato juice based cocktail mixer).  Añejo Tequila is usually tasted by itself without any salt or chaser, in order to appreciate the taste that comes from the aging process.

The bar has a great display for their tequila bottles.  I wouldn’t mind having something like this at my house.

These are just the prices for shots of the white and silver tequilas.  The Reposado and Añejo tequilas are more expensive.

I know being in a theme park (Disney no less) it will be a little more expensive than an average bar, but I’m pretty sure the Rose and Crown pub in the UK has shots of tequila that cost less.  I’ll make a trip over there this week to verify that and update when I find out.