In the town of Tlacolula, in Mexico's renowned state of Oaxaca, carefully selected Espadin agaves are harvested and then cooked in traditional volcanic earth pit ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. The oven is covered with cloth and earth and the pinas are cooked for 3 to 5 days. Once cooked, the pinas are milled using a stone pulled by a horse. The fermentation process then takes place in a wooden tub. 400 Conejos Mezcal is double-distilled in copper pot stills, aged in ex-tequila casks long enough to become an anejo and then bottled to enjoy at 80 proof.
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| Size: |
750 ml |
| Availability: |
In Stock |
| Distributed by: |
IW |
