This special mezcal is made with the Espadin agave. During the second distillation some ingredients are added on the top of the still: two turkey chickens, local and dry fruits, nuts and almonds. It is then left to rest in a cask during 3 weeks in order to accentuate the spiced and fruity flavours and aromas that characterize this mezcal.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave angustifolia Haw / Espadin distillée avec un filet de dinde cru
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 3 weeks