Mezcalero: Alberto Vásquez
Roast: Conical underground oven
Crush: Hand mashed with wooden mallets
Still: Olla de Barro / Clay pot still
Fermentation: Wild fermentation in cypress tinas.
Notes: These agaves took 7-9 years to mature before Sola de Vega's Alberto Vásquez worked his magic on them. This is a very high proof, 47% ABV, and very small production clay pot distillation.