Granja Nómada Mezcal Ensamble (75cl, 42%)

A mezcal produced under Maestro Mezcalero Hugo Quinto at his palenque in San Dionisio Ocotepec, Oaxaca. It blends cultivated Espadín, harvested at roughly eight years, with wild Tepeztate matured for twenty years. Production uses traditional methods: piñas cooked for six days in an earthen pit oven, crushed with a tahona, fermented in open-air wooden vats for up to fifteen days, then double distilled in copper stills. It is bottled at 42% ABV.