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Mezcal - Our Menu
Dunedin

Peleton de la Muerte

11

›­­ Cooked in a lava lined pit for 5 days
›­­ Crushed with a tahona
›­­ Open air fermantion for 4 days
›­­ Double distilled in 200L copper pots
›­­ Mezcal artesanal from Tlacolula, Oaxaca
›­­ 100% Maguey Espadín (A. Angustifolia)