Ultramundo Lamparillo from Gilberto Roldán Quezada is milled by hand with an ax. The agaves are then fermented with wild, ambient yeast in open-air, in-ground, oak-lined wells for two to four days. Once fermented, the agave is distilled twice in a wo...(Read More)
About
Ultramundo Lamparillo from Gilberto Roldán Quezada is milled by hand with an ax. The agaves are then fermented with wild, ambient yeast in open-air, in-ground, oak-lined wells for two to four days. Once fermented, the agave is distilled twice in a wo...(Read More)