Description
Roasted in a traditional, conical earth-oven, the agave is then mashed/milled by hand in wooden canoes with an axe, and wooden mallets. Fermented by wild yeast in open top containers using natural spring water, the ferment then goes through two distillations on a copper alembic. Only 120 bottles were produced.
Notes of cyprus, pine, bay leaf, ripe loquat and sweet yellow pear.
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