El Mero Mero Mezcal Espadin Georgia selling the fruit to the

selling the fruit to the local cooperative

it is not always assured

in the heart of Italy's Veneto region

Moderate sweet

El Mero Mero Mezcal Espadin Georgia selling the fruit to theRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full