Legendario Domingo Mezcal Espadin

Tasting Notes: Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits.

Region: San Luis del Rio, Oaxaca

Master Mezcalero: Familia Velasco

Grinding: Tahona mill, horse drawn stone

Cooking: The agave is cooked in rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees.

Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts ten days, during which fresh spring water is added to the crushed agave