Sanzekan Cupreata Romelio SotolCollection Durangensis) that is distilled with

Durangensis) that is distilled with deer meat and seasonal fruits

chopped the agave into small pieces with a machete

offering notes of honey

PRODUCTION DETAILS

Atelo and Laura slowly doublt-distilled the mash in their small palenque with a hybrid still made from galvanized steel

Sanzekan Cupreata Romelio SotolCollection Durangensis) that is distilled withDestilado de agave produced in Ahuacoutzintla, Guerrero Maestro Mezcalero Romelio Barranca Zaragoza Produced from 100% Papalote (A. cupreata) Cooked in an earthen pit oven; milled with a small mechanical shredder Fermented in white pine (ayacahuite) tanks using spring water Distilled twice using traditional copper pot stills An aroma of cucumber and a palate of watermelon, supported by mint, burnt thyme, fresh tobacco leaf, jasmine, sweet tarts,