Description: In the village of San Luis del Río, Baltazar Cruz uses wild-harvested Sierra Negra agave to craft this expression. The agave is cooked in an oven pit, crushed with a mule-drawn tahona, and fermented for 4 days with wild yeast. The fermented mash is then distilled in a 300-liter copper pot still and bottled at still strength, with an ABV of 51%. Only 800 bottles were produced.
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