Besides having a way with words (yea, they got cute with their phonetic spelling) these guys also make a mean Espadin. Crafting their mezcal in small 300 liter batches, they harvest the agave after it reaches maturity at 7 years, then roast the hearts in an underground pit for five days before fermenting and distilling. If whiskey was this much work it would be a million bucks a bottle. Stop by and learn more about Oaxaca and the tradition of mezcal, while tasting their Espadin, Reposado, and Ensamble.
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Earlier Event: April 29Birdview Distilleries presents El Castor Cactus Brandy
Later Event: May 12Fratelli Branca