Cuish Tepeztate from Fransisco Gaspar is produced in Ejutla, Oaxaca. The agaves are cooked in an underground pit oven, milled by hand with wooden mallets, fermented with well water and open-air yeasts, and single distilled in a copper refrescadera st...(Read More)
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Cuish Tepeztate from Fransisco Gaspar is produced in Ejutla, Oaxaca. The agaves are cooked in an underground pit oven, milled by hand with wooden mallets, fermented with well water and open-air yeasts, and single distilled in a copper refrescadera st...(Read More)