Origen Raiz Pecho de Venado MezcalCollection It also excels in innovative

It also excels in innovative martinis

and a touch of brininess

and floral notes

Mal Bien Espadín is produced by Lucio Morales Lopez in San Dionisio Ocotepec

He then selected the following cooked plants to crush with a tractor-pulled tahona and ferment together

Origen Raiz Pecho de Venado MezcalCollection It also excels in innovativeOrigen Raiz Pecho de Venado is made with maguey Cenizo (a. Durangensis) that is distilled with deer meat and seasonal fruits. The tradition of Pechuga mezcal is rich in Oaxaca and this is an illustration of that tradition brought to Durango by Maestro Mezcalero Valentn Corts. Aromas include citrus (orange, lime), fruit (berries, apple, peach), smoke, and sometimes hints of venison, wax, and nuts. Flavors often feature smoke, fruit, savory notes