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 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 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 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 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…
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…
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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