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giving this aperitif a subtle minerality that anchors a complex botanical blend
6 months of aging
and the first sulfur added only at bottling
and showcasing Eric Rodez’s mastery of crafting wines that embody the character of Ambonnay
and while Burlotto gets most of the attention
Don Mateo Mezcal Joven Pechuga BFCM23FLASH giving this aperitif a subtleA pechuga in the full ceremonial sense: for the final distillation the still is loaded with turkey, venison and more than twenty spices, and the rising vapor carries all of it through. The base is 100% Agave cupreata harvested at six to eight years, roasted in a conical earthen pit and fermented naturally in underground wood lined tanks with spring water, then run through the hybrid copper and wood Filipino stills that Don Mateo de la Sierra has used
US$ 197.85
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US$ 49.90
US$ 63.97
