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Maguey: Espadín (A. angustifolia) from 8 to 10 ripening years.
Produced in: Santiago Matatlán, Oaxaca.
Master distillers: Leoncio Santiago and Octavia Hernández.
Alcohol content: 50% Alc. Vol.
Content: 750 mL.
Category: Artisanal.
Class: Young (Joven).
Cooking: Conical Stone Oven.
Mill: Egyptian mill (tahona).
Fermentation: In wooden barrels.
Distillation: Double distillation in copper potstill.

Mezcal Dainzu - Shandiaw Sbahs SPR de RL