San Bartolo "Quiegolani" Mezcal Espadin (1L) Style:Spirits Work in the cellar is

Work in the cellar is equally natural: only indigenous yeasts for fermentation and no additives at all other than a minimal use of sulfur as needed

or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards

together they impart a fresh and elegant nose

with notes of orange

San Bartolo "Quiegolani" Mezcal Espadin (1L) Style:Spirits Work in the cellar is100% Agave angustifolia from the Santa Maria Quiegolani village in southern Oaxaca. Distilled by 5th generation Maestro Mezcallero, Enrique Diaz Cruz, this is an artisanal Mezcal, made using traditional underground ovens, horse drawn tahona press, wooden fermenters with native yeasts, and small copper pot stills. The style in the Southern regions offers a slightly less mesquite forward character than some of the villages in Tlacolula to the north.