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it is slow-cooked in a volcanic stone-lined earthen oven
Karwinskii
Aromas of fresh poblano
Coming from the famous
French oak
Ultramundo Lamparillo TequilaCollection it is slow-cooked in aThis joven, artesanal mezcal is made in Durango from 100% Maguey Lamparillo (a. Asperrima). The maguey is caponed at maturity, typically around 15 years, and left in the ground for 3 10 months. The agaves are roasted for three days in an underground, volcanic stone pit oven. Fermentation occurs in open air, oak lined wells using wild yeast for two to three days. The agaves are milled by hand with an axe, then distilled twice in a wood fired copper pot
US$ 14.95
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US$ 14.00
