Rayo Seco Criollo (Agave angustifolia) is produced by maestro Miguel Cevero in Zumpahuacán, Estado de México. The agaves are cooked in a pit oven, hand mashed with a wooden mallet, fermented with wild yeasts and spring water, distilled twice in a cop...(Read More)
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Rayo Seco Criollo (Agave angustifolia) is produced by maestro Miguel Cevero in Zumpahuacán, Estado de México. The agaves are cooked in a pit oven, hand mashed with a wooden mallet, fermented with wild yeasts and spring water, distilled twice in a cop...(Read More)