El Mero Mero Mezcal Espadin Georgia Fermented over the course of
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Description
Fermented over the course of 8 weeks
He returned to South Africa and worked at Simonsig
in certified organic fields at around 600 meters above sea level
it is not always assured
and therefore lees contact is extended
El Mero Mero Mezcal Espadin Georgia Fermented over the course ofRegion: 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
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