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Cooked in a conical earth oven - Grinding with Chilean Tahona - Natural fermentation - Double distillation in a copper alembic - Maestro Baltazar Cruz - San Luis del Río, Oaxaca
Cooked in a conical earth oven - Grinding with Chilean Tahona - Natural fermentation - Double distillation in a copper alembic - Maestro Baltazar Cruz - San Luis del Río, Oaxaca