Description
3 day maceration on skins
Although Daniel had been an Atlantic fisherman by trade
A youthful
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Cinco Sentidos Ancho Mezcal Bordiga 3 day maceration on skinsIn the village of Miraval, Guerrero, maestro mezcalero Adolfo Trinidad Rojas made this small batch of Ancho with wild harvested agave cupreata from the region. He slow roasted the agave in an underground conical oven for three days using oak as firewood and palm leaves to insulate the agave. He then allowed the roasted agave to rest for three days before processing it with an electric shredder. The resulting mash was then allowed to ferment for three
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