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In a traditional yamahai sake the starter of the sake is left exposed to the air for several days to naturally develop lactic acid
Cabernet Sauvignon
fermented in wood tanks with ambient yeasts
Comes off the still between 52 and 54% abv
Pretty full bodied stuff
El Buho Mezcal Espadin Bolivia In a traditional yamahai sakeEl Buho Mezcal, founded in 2010 by Brooklyn based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. Established in 1880the art of producing mezcal was passed down to Octavio from his father, Don Isaac, whose name adorns the family label. They started with only three small copper pot stills in their home to produce mezcal but now have four discrete, artisanal
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