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Pinas are roasted in dugout pits over Encina wood for 4-5 days
With the provenance and age of the wines
chinchona bark
zesty in the middle
Bruno Lupin is a winemaker with extensive experience
El Mero Mero Mezcal Espadin 14 Yr. Pinas are roasted in dugoutRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full
US$ 39.95
US$ 102.00
US$ 22.95
