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

in the heart of Italy's Veneto region

selling the fruit to the local cooperative

love and money in the vineyards

Fermented over the course of 8 weeks

and therefore lees contact is extended

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