Mezcalero: Eduardo "Lalo" Angeles
Roast: Five days in conical underground pit with encino oak.
Crush: Mashed by hand with wooden bats 1n a cement trough
Still: Olla de barro clay pot stills
Fermentation: Naturally fermented in mexican cypress tanks with spring water
Vintage: February 22, 2015
Variety: Tobasiche Espadin