Double Gold medal San Francisco World Spirits Competition. From the San Dionisio Ocotepac, Oaxaca region, this artisinal mezcal is crafted using wild Cuishe agave matured for fifteen years. Milled using the Tahona method and then double distilled. Warm agave flavors, slightly earthy, herbaceous and light smoke. Both interesting and deliscious!
From San Dionisio Ocotopec, Oaxaca, region. Espadin agave matured for a minimum of eight years is harvested and crafted using the Tahona method then is double distilled and then aged in ex-Bourbon barrels for 3 to 12 months resulting in flavors of agave, pineapple, citrus, jasmine, caramel and smoked cinnamon.
From the San Dionisio Ocotepec, Oaxaca region, this artisanal mezcal uses wild agave harvested after maturing for twelve years, Tahona milling process, double distilled, gluten free and Kosher. Bright citrus agave flavors, notes of vanilla, and smoke.
From the San Dionisio Ocotopec, Oaxaca, region, Espadin agave matured at least eight years are harvested and crafted using the Tahona method, double distilled and then aged in Ex-Bourbon barrels for 3 to 5 years create flavors of agave, cherry, toasted nuts, vanilla, caramel, coffee, chocolate and smoke. Simply rich and fabulous!
Double Gold winner at the San Francisco World Spirits Competition. This artisan Mezcal has been crafted for four generations of family Maestro Mezcaleros in San Dionisio Ocotopec, Oaxaca region. Espadin Agave harvested after maturing for at least eight years, this fine Mezcal is produced using the Tahona method, double distilled and has notes of bright citrus agave, vanilla, almond and slightly smoky. Extremely complex yet smooth!