Oaxaca is the epicenter of mezcal in the country and without a doubt it’s a world carved in legends, green quarry, black clay and of course agave. Agave: Maguey espadín (Angustifolia Haw) Elaboration process: Traditional. Grinded in chilean tahona pulled by horse. Cooked underground in conical oven with tepehuaje and sabino wood. Tasting Note: Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth followed by a sweet and fruity flavor derived from the tropical fruits of the region. Crafting Family: Velasco Family
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