Made from ripe regional, espadin, agave, 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. A third distillation is done after a 4-week maceration with Carlos’ Grandmother’s home-roasted Oaxacan coffee beans.
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