Mezcal produced in San Baltazar Chichicapam, Oaxaca Maestra Mezcalera Berta Vasquez 100% Tobasiche (Agave karwinskii) Cooked in an earthen oven and milled using tahona Fermented in open-air wooden…
Mezcal produced in San Baltazar Guelavila, Oaxaca Maestro Mezcalero Francisco Hernandez 100% Tobal (Agave potatorum) matured between 1015 years Cooked in an earthen oven Milled using stone tahona…
Mezcal label from influential producer Julian Rodriguez produced in Ro Golea, San Pedro Quiatoni, Oaxaca Maestro mezcalero Celso Luis Santiago 100% Espadin (Agave angustifolia) Plants mature between…
Mezcal produced in Miahuatln, Oaxaca Maestro Mezcalero Maximino Nereo Garca Jarqun (son-in-law of Antonio Corts Aragon) 100% Madrecuishe (Agave karwinskii) Cooked in a conical earthen oven and…
Mezcal produced in Santiago Matatln, Oaxaca Maestro Mezcalero Jose Santiago Lpez 100% Jabal (a. convallis) Cooked in a conical earthen oven Crushed using a traditional stone tahona mill Fermented in…
Mezcal produced in Miahuatln, Oaxaca Maestro Mezcalero Felipe Vazquez Reyes 100% Arroqueo (Agave americana) Cooked in a conical earthen oven and crushed using a traditional stone tahona mill…
Mezcal produced in Miahuatln, Oaxaca Maestro Mezcalero Felipe Vasquez Reyes 100% Tepeztate (Agave marmorata) Cooked in a conical earthen oven and crushed using a traditional stone tahona mill…
While there are a bunch of agaves that are referred to as Coyote, this particular one from Chichicapam is a cross of Karwinskii (think the various cuixes).
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