The nose is inviting with lovely floral and herbal elements creating a rich texture. Cooked agave and citrus blossom, black pepper, caramel candy and soft smoke. On the palate, cooked agave, caramelized citrus and berry, black pepper and subtle smoke. The...
Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter p...
Fidencio Madrecuixe is made with wild maguey Madrecuixe. This wild agave is harvested after 12-15 years of growth and pit roasted over black oak for five days then double distilled. Mezcalero Enrique Jimenez makes this Mezcal in Santiago Matatlan, Oaxaca....
This Mezcal is made by mezcalero Enrique Jimenez in Santiago Matatlán, Oaxaca. This Mezcal has a delicate taste of wood smoke and green pepper scents. It has a flavor profile of tobacco, tar, and pine.