Espadin agave are hand-harvested on the steep slopes of the Oaxacan Sierra. The agave hearts are buried in an earthen pit where they slowly roast over hot rocks. The agave are then crushed by a mechanical limestone tahona, fermented with only native yeast, and expertly distilled. The byproducts of the distillation are then upcycled into adobe bricks to rebuild earthquake damaged homes.
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