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. Ground in Chilean tahona pulled by a horse. Cooked underground in the conical oven with tepehuaje and sabino wood.
Tasting Note: Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth is followed by a sweet and fruity flavor derived from the tropical fruits of the region.
Crafting Family:: Velasco Family
