Mezcal - Los javis - ✅ Goby Spirits - Mexican spirits importer and distributor in France and Europe.

Los Javis " Espadin Joven "

Maestro mezcalero: Javier Mateo<br>Production site: Santiago Matatlan, Oaxaca (Mexico)<br>Production method: 100% traditionally handcrafted<br>Variety of agave: Agave angustifolia Haw / Espadin<br>Alcohol content: 41,22°<br>Agave cutting tools: Coa and machete<br>Kind of oven: Conical oven dug underground<br>Cooking wood: Oak and mezquite tree<br>Grinding: Chilean tahona from quarry (round millstone pulled by a horse)<br>Fermentation: Natural in pine vats<br>Distillation: Copper stills and cooling coils<br>Number of distillations: 2<br>Aging: 0<br>

Los Javis " Tobala "

Maestro mezcalero: Hernandez Escobar Family<br>Production site: Santiago Matatlan, Oaxaca (Mexico)<br>Production method: 100% traditionally handcrafted<br>Variety of agave: Agave Popatorum / Tobala<br>Alcohol content: 46,97°<br>Agave cutting tools: Coa and machete<br>Kind of oven: Conical oven dug underground<br>Cooking wood: Green oak<br>Grinding: Chilean tahona from quarry (round millstone pulled by a horse)<br>Fermentation: Natural in pine vats<br>Distillation: Copper stills and cooling coils<br>Number of distillations: 2<br>

Los Javis " Tepeztate "

Maestro mezcalero: Hernandez Escobar Family<br>Production site: Santiago Matatlan, Oaxaca (Mexico)<br>Production method: 100% traditionally handcrafted<br>Variety of agave: Agave Marmorata / Tepeztate<br>Alcohol content: 47,64°<br>Agave cutting tools: Coa and machete<br>Kind of oven: Conical oven dug underground<br>Cooking wood: Green oak<br>Grinding: Chilean tahona from quarry (round millstone pulled by a horse)<br>Fermentation: Natural in pine vats<br>Distillation: Copper stills and cooling coils<br>Number of distillations: 2<br>Aging: 0<br>

Los Javis " Jabali "

Maestro mezcalero : Hernandez Escobar Family<br>Production site: Santiago Matatlan, Oaxaca (Mexico)<br>Production method: 100% traditionally handcrafted<br>Variety of agave: Agave Convallis / Jabali<br>Alcohol content : 47,80°<br>Agave cutting tools: Coa and machete<br>Kind of oven: Conical oven dug underground<br>Cooking wood: Green oak<br>Grinding: Chilean tahona from quarry (round millstone pulled by a horse)<br>Fermentation: Natural in pine vats<br>Distillation: Copper stills and cooling coils<br>Number of distillations: 2<br>Aging: 0<br>

Los Javis " Salmiana "

Maestro mezcalero: Hernandez Escobar Family<br>Production site: Santiago Matatlan, Oaxaca (Mexico)<br>Production method: 100% traditionally handcrafted<br>Variety of agave: Agave American / Salmiana<br>Alcohol content: 47,93°<br>Agave cutting tools: Coa and machete<br>Kind of oven: Conical oven dug underground<br>Cooking wood: Green oak<br>Grinding: Chilean tahona from quarry (round stone pulled by a horse)<br>Fermentation: Natural in pine vats<br>Distillation: Copper stills and cooling coils<br>Number of distillations: 2<br>Aging: 0