Nose is bright and big: lemon with hefty smoke. Body even more powerful, offering citrus, touches of cinnamon and vanilla, and lots of raw smokiness. Tastes like coming back from a night-long campfire on the beach, all wet smoke and salty air clinging to you.
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Produced by Octavio Jimenez Monterroza in Santiago Matatlan, Oaxaca using agave Espadin. The agaves are crushed by a horse-drawn tahona, cooked for...
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Three hours south of Oaxaca on a two-lane, pot-holed highway on route to the Gulf of Tehuantepec is the turnoff to San Luis Del Rio. One takes anot...
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Crema de Mezcal is a combination of Miel de Maguey (unfermented syrup of the roast agave) and Mezcal San Luis del Rio – double distilled from 100% ...
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Powerful aromas of baked pineapple and canned pineapple juice have an earthy core. It’s all spice up front in the mouth, quickly moving to roasted ...
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Aged for two years in new French oak barrels, with a small percentage agred in American oak. It has a great body, with unique characteristics. Very...
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