Peloton de La Muerte
A "semi-dry" mezcal with a touch of smoke on the finish from the central valleys of Oaxaca. The agave hearts are cooked in a stone pit covered with lava rocks and oak embers, fermented for 4 days in wooden vats and double distilled in copper stills. This mezcal has a nice balance of citrus and smoke, with a good amount of acidity. There are flavors of caramel with a dry finish.
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