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Distilled in a small community in the state of Guerrero in southwestern Mexico. Here the women collaborate in the whole process. This community produces approx. 3000 liters per year, 60% is destine...
Maestro destilador: Armando Rodriquez. Sola de Vega, Oaxaca. Cooked in an earthen oven, mashed by hand with mallet, fermented in Sabino vats, and distilled in a clay pot.
In Sola de Vega the tradit...
Maestro destilador: Lorenzo Martinez Monterroza. Santiago Matatlan, Oaxaca. Cooked in an earthen oven, crushed by tahona, fermented in pine vats, and distilled in a copper still.
In Sola de Vega th...
Maestro destilador: Armando Rodrniquez. Sola de Vega, Oaxaca. Cooked in an earthen oven, mashed by hand with mallet, fermented in Sabino vats, and distilled in clay pots.
In Sola de Vega the tradit...
Maestro destilador: Armando Rodrniquez. Sola de Vega, Oaxaca. Cooked in an earthen oven, mashed by hand with mallet, fermented in Sabino vats, and distilled in clay pots.
In Sola de Vega the tradit...
