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Fuego Y Humo TepeztateFuego y Humo Tepeztate is produced by Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca. The agaves are cooked in an underground pit oven, milled by tahona, fermented in pine wood tanks with open air yeasts, and double distilled in a copper still. Tasting notes from the brand: Sweet herbal notes on the nose with distinctive green, fresh, and earthy aromatics common to most marmoratas. Pops of jalapeo, green peppers, and vanilla ice cream, Overall,

México by maestro Bacanorero Rodrigo Bojórquez Bours

ripe melon

At 50% ABV

Cooked in traditional brick ovens and double-distilled in copper pot stills

a town and municipality in the state of San Luis Potosí in central Mexico

Our Reposado is an expression of the landscape

long finish with gentle spice

oaxacensis) is a massive wild Maguey that can take upwards of 20 years to mature

Dixeebe Mezcal Tepextate 375ml Edition 4

y Don Antonio

fresh-cut grass

and then add well water for further fermentation for 10-15 days