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Spring water
Oven: Wooden Vats
Proofing: heads and tails
Bat-friendly Espadin with organic apples
COOK TIME: 6 days
Rufina - Silvestre Madrecuixe Madre Exclusives Spring waterCooking Method: Ground Conical Stone Oven Extraction: Machete & Tahona (Chilean Stone) Fermentation: Sabino Wood Tubs Distillation: Copper Stills Region: San Luis Amatlan, Oaxaca 50. 30% ABV 750mL
US$ 346.50
US$ 247.50
US$ 159.50
