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an intense barley-sugar sweetness with a luscious fruity acidity
AsomBroso's 11-year can be described as ‘Nectar of the Gods’ and compares well to the finest cognacs
making Menton lemons the favorite of respected French chefs
Seville orange peel
We use 60-gallon ruby port barrels made from French oak and imported directly from Portugal
Xicaru Silver Mezcal tolosa an intense barley-sugar sweetness withXicaru, the Zapotec word for beautiful, reflects Fernando Santibaezs desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmothers recipe, we make small batches of Xicaru Mezcal with time honored methods at a palenque in Matatln, Oaxaca. This mezcal showcases the 100% Maguey espadin from which its made. Its natural smoky flavor is derived by cooking the maguey in a conical stone oven on mesquite and ocote,
