CincoSentidosAnchoMezcal

<p>In the village of Miraval, Guerrero, maestro mezcalero Adolfo Trinidad Rojas made this small batch of Ancho with wild-harvested agave cupreata from the region. He slow roasted the agave in an underground conical oven for three days using oak as firewood and palm leaves to insulate the agave. He then allowed the roasted agave to rest for three days before processing it with an electric shredder.</p><p>The resulting mash was then allowed to ferment for three days in handmade ayacahuite pine tanks with spring water. Once Adolfo determined fermentation to be complete, he double distilled the fermented mash in a homemade, hybrid cuascomite still made of stainless steel, ayacuite pine, and a copper coil.</p><p>Distilled in February 2022</p><p>