Mezcal produced in Miahuatlán, Oaxaca
Maestro Mezcalero Felipe Vazquez Reyes
100% Arroqueño (Agave americana)
Cooked in a conical earthen oven and crushed using a traditional stone tahona mill
Fermented in open-air... Read More
Mezcal produced in Río Golea, San Pedro Quiatoni, Oaxaca
Maestro mezcalero Celso Luis Santiago
100% Espadín (Agave angustifolia)
Plants mature between 6–10 years, cross-cultivated using indigenous milpa-style... Read More
