MezonteSantosJuarezMezcal,Toliman,Jalisco

<p>Mezcal made with maguey Alineño and Cimarrón (A. angustifolia) Maestro Mezcalero: Santos Juárez. Community: Tolimán, Jalisco. Roasting: Conical stone underground oven (3 days). Grinding: By hand with wooden mallets on rocks. Fermentation: Underground volcanic rock (18 days). Water used for Fermentation: Springwater. Distillation: Filipino type still of internal condensation with copper and parota. Alcoholic Richness: 47 % Alc./ Vol. Alcoholic Richness Adjustment: Puntas y colas. Liters produced: 550 lts. / Year: 2018</p>