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Items 1411-1425 of 2008
The artisanal mezcal distilled by Fernando Santibanez in Matatlan. Made from 100% Espadin, the agave is crushed and roasted in the traditional method using mesquite and ocote wood. Natural fermentation takes place in pine vats before double distillation in very old copper pots.
Lots of blackberry and currant fruits, cedarwood, cured meats, and underbrush notes emerge from the 2016 Tempranillo, which is a variety that’s getting more and more play in California.