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AGUA MAGIGA MEZCAL ESPADIN-TOBALAThis unique blend of Agua Mgica is expertly crafted in San Juan del Ro, Oaxaca by fifth generation mezcalero Rogelio Juan Hernandez. The mezcalero carefully handpicks Maguey Espadin and Maguey Tobal, both native to the region. The plants are then cooked for 24 hours in a traditional earthen oven and allowed to rest for 1 2 days before being crushed by a horse drawn tahona. The resulting mash is naturally fermented for 7 8 days in wooden vats using

allowing the true flavors and intensity of the agave to shine through

Its unique blend of roasted meat

Distilled in Cork Ireland

and hazelnuts add to the full cooked agave experience

Smoky agave notes follow and linger in the aftertaste

This mexcal was born in Los Angeles and is distilled in Oaxaca

and raisin in the aroma

with hints of pepper and mineral nuances along with a noticeable meaty body and a lingering savory flavor

making it the first tequila rested in Bordeaux wine barrels

Its citrus nuances and delicate coriander spice make for a lively experience

This vegan pechuga recipe is a traditional Obregón family recipe with no meat added

Taste – lemongrass