Artisanal Mezcal

The Plant: Sprat
Alc. Vol.: 45%

Mezcalero Master: Tomás López

Maguey: Espadín (a. angustifolia)

Origin: San Pablo Lachiriega, Oaxaca.

Elaboration

Harvest

Knowledge

Grinding

Fermentation

Distillation

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

Each person has a different story, and your visitors want to hear your personal story. This space is a great opportunity to share all the information about who you are, what you do and what you have to offer. Don't hesitate to include lots of details.

Double-click the text box to start editing your content and make sure all the relevant details you want to share are included. Generate unique text that resembles your voice style with humor or the characteristics that make you unique.