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Mezcal Metiche Salmiana 49
Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not agressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked.
- Region: San Luis Potosí
- Agave: 100% Wild Salmiana matured at 10-13 years.
- Grinding: Tahona mill, tractor drawn stone
- Cooking: 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor.
- Fermentation: Natural, indigenous yeasts in masonry tubs for 3-5 days.
- Distillation: Double distillation in a copper stills
Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not agressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked.
- Region: San Luis Potosí
- Agave: 100% Wild Salmiana matured at 10-13 years.
- Grinding: Tahona mill, tractor drawn stone
- Cooking: 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor.
- Fermentation: Natural, indigenous yeasts in masonry tubs for 3-5 days.
- Distillation: Double distillation in a copper stills
$14.00
Original: $39.99
-65%Mezcal Metiche Salmiana 49—
$39.99
$14.00Description
Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not agressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked.
- Region: San Luis Potosí
- Agave: 100% Wild Salmiana matured at 10-13 years.
- Grinding: Tahona mill, tractor drawn stone
- Cooking: 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor.
- Fermentation: Natural, indigenous yeasts in masonry tubs for 3-5 days.
- Distillation: Double distillation in a copper stills
