Del Maguey San Pablo Ameyaltepec Mezcal Tequila before moving to a waxy

before moving to a waxy lemon peel and juniper midpalate and finishing dry and dusty with suggestions of cocoa powder

It has a long finish with developing smokiness and a hint of chocolate and mint at the end

Kaiyō whisky is matured in the finest Japanese Mizunara oak casks

or artificial preservatives added

Del Maguey San Pablo Ameyaltepec Mezcal Tequila before moving to a waxyThis special limited edition is from Aurelio Gonzalez Tobon. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey, the state was one of the last to receive a Mezcal DO (Denominacion de Origen). Twelve to eighteen year old wild Papalote corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof one time, but passing through copper plates, in a