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and semi-seasoned cheeses
but should develop nicely
tart orange
24-26 ° C for 14 days
San Luis', Mezcal, Nuestra Soledad sku_2400439 and semi-seasoned cheesesIn the district of Tlacolula, is a small village making big mezcal. Tucked away in the mountains, the intense heat of the sun at high elevation results in early ripening agave with concentrated sugars. Maestro Mezcalero Rafael Mendez Cruz distills this from 100% sustainably grown Espadn grown at over 7,000 ft elevation. The agave is cooked in conical earthen oven, milled by stone tahona, and fermented in wooden tanks before being distilled twice in
