Espadín Angustifolia Haw Joven, Rey Campero Mezcal (Mexico)

Espadín and wild agave are harvested, then cooked underground for 4–5 days before being allowed to rest for up to a week. Then, once milled by tahona, the fiber is placed in wooden vats where it open-air ferments for up to 12 days, depending on the season. Once fermented, the mash and juice from the vats are distilled in one of three small copper pot stills

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