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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
Moderate sweet
Very selective in the sourcing of freshest grape pomace from some of the best winemakers in Italy
California
He returned to South Africa and worked at Simonsig
Elevage in flex tanx followed by 5 months of aging in neutral barrel
El Mero Mero Mezcal Espadin Georgia Moderate sweetRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full
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