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Coyote and Espadin (A
The 2016 Los Patos is noted as a superb release scoring 90 on tequilamatchmaker
From stone oven baked (horno) to crushing by tahona wheel and fermantation in clay vats
The agave used in this mezcal are cooked in underground pit ovens
The families were brought together by their sons
Cenizo Colonial Temoaya Mezcal (700ml / 43%) Premium Gift Box Coyote and Espadin (ACenizo Colonial Temoaya mezcal is made with maguey Cenizo (agave Duranguensis). Enrique de la Cruz produces this mezcal in San Miguel Temoaya, where they roast in an underground wood fired earthen oven, ferment with wild yeast in wooden coffins recessed into the ground, mill the agave by hand using machetes, and distill in the traditional alembique viejo of Durango. This is a Filipino style still similar to the clay pot stills of Oaxaca except that
