Don Lorenzo Espadin Artesanal Mezcal


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A True Cultural Zapotec Tradition,taking Care Of The Land Which In Turn Takes Care Of Them. Agave’s Are Baked In A Conical Stone Lined Pit Oven. Cooking Fuel Is Red Oak. Cooking Times Vary Depending On The Agave Species. Agave’s Are Mashed To Ease Agave Sugar Extraction With A Traditional Hand Chiseled Cantera Stone Tahona. The Agave Is Rested After Cooking. Native Natural Terroir Influenced Yeast Begin The Fermentation. Sourced Mountain Spring Water Or Deep Well Water Added To Mash To Accelerate The Alcohol Producing Mash.

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