Master distiller Emigdio Jarquin Ramirez crafts this exceptional mezcal in the Nanche district of Miahuatlán de Porfirio Díaz, nestled 2.5 hours south of Oaxaca City at 4,970 feet elevation. With three generations of mezcal-making heritage, Emigdio employs a distinctive extended roasting process, 5-7 days in traditional methods. Followed by a careful sun-cooling rest of one to two weeks. This deliberate approach, set against the region's arid landscape of rolling hills and shallow arroyos, yields a spirit deeply rooted in family tradition and terroir.
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