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.…
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…
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…
Open oak wood fermentation. Tepaztate agave. Notes- White pepper and buttered popcorn
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