El Mero Mero Mezcal Espadin Georgia selling the fruit to the

selling the fruit to the local cooperative

in the heart of Italy's Veneto region

Very selective in the sourcing of freshest grape pomace from some of the best winemakers in Italy

He returned to South Africa and worked at Simonsig

Elevage in flex tanx followed by 5 months of aging in neutral barrel

El Mero Mero Mezcal Espadin Georgia selling the fruit to theRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full