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Rosewood paper grain — description and returns beneath the overlapping buy card.
Fermented for one to three weeks for maximum ester development — 156 g/hL — then finished in ex-Ferrand Cognac casks
with flavors of caramel
into oak barrels that had originally been used to age two different types of wine and discovered an all-natural
Bottled at 41
promising a pleasant and approachable whisky experience
Corte Vetusto Mezcal Espadin Barrell Bourbon Fermented for one to threeAwarded Gold Outstanding & Mezcal Trophy at the International Wine & Spirits Competition (IWSC) 2017 Made from mature Espadin (A. angustifolia) Joven (un aged) Cooked in a conical earth oven with mesquite wood for 4 days Milled with a volcanic Tahona Natural fermentation Double distilled in small 250L copper pot stills Distilled to proof Small batch