Description

The Agave Is Roasted Underground In A Two-Ton Rock Lined Pit For Six Days. Using A Large Mallet And Four People, The Agave Is Crushed For An Additional Four Days, Before Its Fermented And Double Distilled To Proof In Open Air Oak Vats. Limited Edition Cuixe Mezcal Has Notes Of Honey And Apple With Soft Notes Of Pine And Clove Before A Smoky Finish With Acidity.