Description
The agaves take between 8 and 10 years to fully mature, which is when the pias (hearts) of the plants are harvested by the jimadores using machetes. The pias are then baked in a stone-lined fire pit that is covered with a carpet made from plant fibers and maguey leaves, and a layer of dirt. After 3 to 5 days of cooking, the caramelized pias are chopped and ground in a horse-pulled mill. Water is added to the roasted bagazo that is left to ferment naturally for 8 to 15 days. Finally, the liquid is distilled twice using an alambique (copper pot) still. Thus produced, the handcrafted mezcal is distinctive, complex, and aromatic. Crafted with 100% espadin agave, the Aejo is aged for 16 months in new American white oak, before being bottled at 80 proof. The finished mezcal is rich with caramel, agave, and oak notes that linger through the smooth finish.Get your bottle of this aejo mezcal today!
