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Duotone terrace — saffron brief on the left, garden-folded ledger on the right.
and therefore lees contact is extended
it is not always assured
Fermented over the course of 8 weeks
He returned to South Africa and worked at Simonsig
Elevage in flex tanx followed by 5 months of aging in neutral barrel
El Mero Mero Mezcal Espadin Georgia and therefore lees contact isRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full
US$ 310.00
US$ 245.00
US$ 225.00
US$ 45.00