This batch had a total run of 1178 bottle, made from espadin and sierra negra cooked together in an oven pit, with maguey crushed by a tahona grind mill pulled by mule. Fermented in wooden pine vats with natural yeast for eight days, double distilled in a copper still to 50% ABV.
This batch had a total run of 1178 bottle, made from espadin and sierra negra cooked together in an oven pit, with maguey crushed by a tahona grind mill pulled by mule. Fermented in wooden pine vats with natural yeast for eight days, double distilled in a copper still to 50% ABV.
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