Casa Manglar Espadin is produced in San Juan del Rio, Oaxaca, México using estate grown Agave angustifolia. The agave plants are cooked underground for 4-7 days, milled using a stone tahona, naturally fermented for 3-20 days depending on the ambient ...(Read More)
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Casa Manglar Espadin is produced in San Juan del Rio, Oaxaca, México using estate grown Agave angustifolia. The agave plants are cooked underground for 4-7 days, milled using a stone tahona, naturally fermented for 3-20 days depending on the ambient ...(Read More)