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Maestro Mezcalero: Francisco García Leon
Produced in San Guillermo, Miahuatlán, Oaxaca
100% Coyote (A. lyobaa)
Cooked in a conical underground oven; crushed with horse-drawn tahona
Fermented in open-air sabino (cypress) vats (“tinas”)
Distilled once using traditional copper pot stills with condenser (“refrescadera”)
Jasmine, tobacco leaf, menthol, candied plum, wet stone, old leather, white chocolate, cracked slate, cracked pepper, and fresh dryer sheets—amazing and dense on both nose and palate!
50% ABV (ABV may vary batch to batch)
Maestro Mezcalero: Francisco García Leon
Produced in San Guillermo, Miahuatlán, Oaxaca
100% Coyote (A. lyobaa)
Cooked in a conical underground oven; crushed with horse-drawn tahona
Fermented in open-air sabino (cypress) vats (“tinas”)
