Produced by Don Eduardo Arrieta (Lalo) and his apprentice Fernando Porras (Nando), in Chorreras, Chihuahua, this offering made from local wild Dasylirion leiophyllum, cooked in an underground earthen oven using mesquite wood. The cooked plants are milled b
Produced by Don Eduardo Arrieta (Lalo) and his apprentice Fernando Porras (Nando), in Chorreras, Chihuahua, this offering made from local wild Dasylirion leiophyllum, cooked in an underground earthen oven using mesquite wood. The cooked plants are milled by hand using axe and machete, fermented in wooden vats (tinas), and distilled twice in traditional wood-fired copper pot stills. The resulting spirit is rich and mellow, with notes of leather, cacao, dried chili pepper, and saffron. 46.9% ABV
Cost - $25
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