Description
An ensamble of wild cenizo and 60% espadín. The upland agaves were wood-roasted, crushed by hand, fermented in a wood-covered underground pit using wild yeasts, double distilled in a 300-liter copper potstill. The tiny cenizo is notoriously difficult to distill. Beautifully balanced: the calm rich espadín is perfect backdrop to the feral intensity of the wild cenizo.
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