Mezcalero: Alberto Morales
Roast: Roasted with pine in underground conical pit.
Crush: Horse drawn tahona
Still: Copper alembique
Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.
Notes: Part of Wahaka's "Traditional" line their sstate-farmed Espadín was harvested after 7-8 years before being made into this mezcal.
Purchase Link: https://www.oldtowntequila.com/wahaka-espadin-joven-mezcal/