Sip on the vanilla, citrus and caramel. Savor the smoke, salt and chocolate.
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Hand selected Espadin agave plants are harvested and then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for a week. These pina pieces are then crushed by a burro on a tohona stone mill. Well water is added to the resulting aguamiel crush and this smoked brew ferments for a few days. The mash is then double distilled in a fifth generation alembic still, drop by drop.