Alma Libre Mexicano is produced by maestro Efraín Hernández in Santiago Matatlan, Oaxaca. The agave are traditionally cooked in an underground oven for 4 to 7 days, milled by horse-drawn tahona, fermented in open air with natural yeasts, and double d...(Read More)
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Alma Libre Mexicano is produced by maestro Efraín Hernández in Santiago Matatlan, Oaxaca. The agave are traditionally cooked in an underground oven for 4 to 7 days, milled by horse-drawn tahona, fermented in open air with natural yeasts, and double d...(Read More)