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Artisanal Mezcal

The Plant: Sprat
Alc. Vol.: 45%

Mezcalero Master: Tomás López

Maguey: Espadín (a. angustifolia)

Origin: San Pablo Lachiriega, Oaxaca.







Made from maguey espadín grown at 1800 meters above sea level, the selected plants are at least 8 years mature.

The cooking is done in a conical oven underground, using oak firewood and volcanic stones. The maguey is buried for approximately 5 days to ensure its cooking.

The grinding of the maguey is carried out in a stone mill, driven by beasts of burden, 

Fermentation is caused by native yeasts, and is carried out in wooden containers with a capacity of 800 kilos. Depending on the climate, the process can last between 5 and 7 days.

Double distillation in copper still.

CATA's notes

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