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and typically the harvests of this Rhodacantha agave are when it is wild
Oven: Underground Oven
the plants offer a high acid to sugar ratio that produces easily identifiable woody flavors and aromas
Lamata Sotol
Oaxaca● Roasting: Three days in conical underground oven● Mill: Crush in a Hood Canoe with wood mallets● Fermentation: Vats made from Montezuma Cypress wood● Yeast: naturally present in the air
Rufina - Espadin (50.10 % ABV) Madre Exclusives|Mal De Amor and typically the harvests of
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