History, El Mero Mero Tepextate is made with wild agave Tepextate that take 20-22 years to reach maturity. The agave used in this mezcal are crushed by tahona, fermented in Encino Oak tubs, and…
Tobal: 100% wild tobal, matured at 12 years in the mountains. Not as citrus or fruit forward as most Tobalas can be. Grapefruit pith, buttermilk, sarsaparilla, creamy texture.
Espadn: 100% espadn matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier. Clean and brilliant pearls. On the nose, cooked maguey smoked with herbal notes.…
Producer Notes ~ "The mezcal that master mezcaleros drink. The maguey type Tobalá (Agave Potatorum) is a wild species, grown in stony and steep terrain. Its maturation takes 10 years and it…
El Mero Mero means âbest of the bestâ - founded only in 2011, it is an artisanal brand of mezcal produced in San Dionisio, a municipality just south of Mata
Open oak wood fermentation. Tepaztate agave. Notes- White pepper and buttered popcorn
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