Morro Mezcal

Morro Mezcal is crafted in the time-honored methods and traditions of true small batch artisanal mezcal production. All of the estate-grown espadín agaves are harvested from the rocky mountainside fields above the palenque in El Gramal, Oaxaca. The agaves are mesquite-cooked in an earthen oven, hand cut with an axe and shredded. Wild fermentation is done in pine vats with well water, using zero additives. It is then twice distilled-to-proof, never adding water, in a wood-fired copper pot still. Aromas of Wet Clay and Vanilla. Notes of Red Fruit and Burnt Caramel. Finish is exceptionally balanced and smooth.