Ánimas Espadin has been produced by a few different mezcaleros in Santiago Matatlán and San Juan del Rio, Oaxaca. The agaves are harvested after 8-10 years and cooked in a conical ground oven, milled with a tahona, fermented in wooden vats, and doubl...(Read More)
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Ánimas Espadin has been produced by a few different mezcaleros in Santiago Matatlán and San Juan del Rio, Oaxaca. The agaves are harvested after 8-10 years and cooked in a conical ground oven, milled with a tahona, fermented in wooden vats, and doubl...(Read More)