José Erubíel Mota Martínez hails from Zapotitlán Lagunas Mexico. His wild Papalome agave is harvested after 8 to 12 years depending on maturity. The Papalome is roasted for 3 to 5 days in earthen pit and ground by gasoline mill.The fermentation lasts up to 10 days in pinoCôte wood. He then distills...

Mango Eau de Vie. Hand squeezed, fermented and distilled in copper by mezcalero Edgar Gonzales Ramirez

Distilled by Noel Negrellos Ortega in San Luis Atolotitla, Caltepec, Puebla. Agave maturity 10-15 years, wild. Cooked for 7 days in earthen oven. Fermented for 7 days in wood vat w/ well water. Distilled 2x on copper.