This mezcal is produced from wild agave Salmiana from the area, giving it a distinct and lively flavor. The subspecies agave Crassispina is listed on several bottles. This kind of agave has a relatively poor yield despite its abundance. When compared to the blue agave utilized in the tequila area, the mezcalero need up to four times as much to produce the same amount of spirit. Above ground furnaces called as hornos are used to cook the agave at an ancient traditional hacienda, resulting in a non-smoky mezcal. The agave is boiled, then crushed with a tahona, fermented organically with wild yeast, double-distilled in tiny copper pot stills, and bottled at about 43% ABV.
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