![]() The cooked agave are then manually shredded and fermented with wild yeasts in oak vats before double distillation in clay alembic stills with an 80 litre capacity. Unusually, the Mineros use different wild or cultivated agaves, which are distilled individually or composed in the mash. Lorenzo and Eduardo cook their agave in an earth pit fired with oak and mesquite woods. They produce about 80 gallons (300 litres) of mezcal per month - all of it certified organic. Fourth generation Mezcal producers, father Lorenzo Angeles-Mendoza and son Eduardo work the distillery, while mother Doña Florentina looks after the bottling and daughter Graciela Angeles Carreño is in charge of marketing. Real Minero is the brand of the Ángeles-family from Santa Catarina Minas (about 30 minutes outside Oaxaca city).
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