Emigdio Jarquín Ramírez distills outside of Miahuatlán de Porfirio Díaz. Emigdio''s land is in the Nanche district of Miahuatlán de Porfirio Diaz (16°23'51.4"N 96°33'03.5"W), about 2 ½ hours directly South of Oaxaca City. The palenque sits at around 4,970 ft., among gently rolling hills and shallow arroyos in an arid climate. Mezcal goes back in his family at least three generations, having learned the craft from his grandfather. Emigdio usually roasts his agave for 5-7 days, which is on the longer end of an average roast. He then lets it rest in the sun to cool for one to two weeks. Agave: 100% Tepeztate (35 piñas/2,130 kg) Village: El Nanche, Miahuatlán, Oaxaca Grind: Tahona Fermentation: Pine Wood 2 Days Dry Addition of River Water 4 Days Wet 3,129 Liters of Must 1st Distillation: Double-Distilled in 250-liter Copper Pots Class/Category: Madurado en Vidrio/Artesanal

Mezcal Vago Madre Cuixe De Emigdio Jarquin Ramirez

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Mezcal Vago Madre Cuixe De Emigdio Jarquin Ramirez

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