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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
Moderate sweet
He returned to South Africa and worked at Simonsig
Fermented over the course of 8 weeks
California
Very selective in the sourcing of freshest grape pomace from some of the best winemakers in Italy
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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