Espina Roja —Alto
Produced by Ariana Buendia in Rio de Parras, Michoacan (2,140 MSNM).
Made with 100% wild Agave inaequidens, cooked in an earthen oven, mashed with wood canoe and mallet, fermented in concrete pits and double distilled in a filipino still (hollow tree trunk with copper top and bottom).
expect mineral, herbs and subtle clay undertones.
Produced by Ariana Buendia in Rio de Parras, Michoacan (2,140 MSNM).
Made with 100% wild Agave inaequidens, cooked in an earthen oven, mashed with wood canoe and mallet, fermented in concrete pits and double distilled in a filipino still (hollow tree trunk with copper top and bottom).
expect mineral, herbs and subtle clay undertones.
Produced by Ariana Buendia in Rio de Parras, Michoacan (2,140 MSNM).
Made with 100% wild Agave inaequidens, cooked in an earthen oven, mashed with wood canoe and mallet, fermented in concrete pits and double distilled in a filipino still (hollow tree trunk with copper top and bottom).
expect mineral, herbs and subtle clay undertones.