Ultramundo Lamparillo Artesanal Joven Mezcal

Jóven • Artesanal Cooking :
Underground, volcanic stone-lined pit oven with mesquite and pine firewood for three days

FERMENTATION:
Wild, ambient yeast in open-air, in-ground, oak-lined wells for two to three days (depending on the season)

AGAVE:
100% Maguey Lamparillo (A. Asperrima)
100% Caponed upon reaching maturity, generally at 15 years, and left in ground for 3 to 10 additional months.

MILLING:
By hand with an ax

DISTILLATION:
Twice in a wood-fired copper pot still with an oak wood condenser and a copper coil