El Mero Mero Mezcal Espadin Georgia in the heart of Italy's

in the heart of Italy's Veneto region

Moderate sweet

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

Fermented over the course of 8 weeks

in certified organic fields at around 600 meters above sea level

El Mero Mero Mezcal Espadin Georgia in the heart of Italy'sRegion: 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