Fidencio Tobala Mezcal

The Jimenez family started farming Espadin agave in the 1950's, and has been carefully tending and maintaining their estate for generations with biodynamic and organic farming methods. Mature agave is always harvested during the new moon, which is thought to have a profound influence on the flavor of the mezcal. The agave hearts are then roasted in a stone-lined, earthen pit for three days, crushed by a horse-drawn grinding stone, and the resulting juice is then fermented in pine vats for six to eight days. Fidencio Clasico is distilled twice in a traditional, wood-fired Alembic and then bottled. The resulting mezcal offers delicate notes of earth, mineral, smoke and dried herbs, backed by the bold vegetal note of unaged agave.