Made from ripe regional espadin agaves, baked underground in a conical stone oven for five days, then milled by horse-drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. Then a 4-week maceration is done with Carlos’ Grandmother’s homemade Oaxacan chocolate. Followed a 3rd distillation to produce a clear spirit with remarkable flavors of the chocolate.
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