Animas Mezcal Joven Espadin 051826OFFER developing even greater complexity over

developing even greater complexity over time

sustainable farming practices that are becoming the norm rather than the exception

and this 1

Whole-cluster pressed and aged in Burgundian tradition

Animas Mezcal Joven Espadin 051826OFFER developing even greater complexity overEverything here is done the old way, which is another way of saying the hard way. Animas comes from the village of San Juan del Rio in Oaxaca, sitting around 6,300 feet, where maestro mezcalero Humberto Juan works with espadin agave grown by his brother Rodolfo and left to mature about eight years. The pinas are roasted in an underground pit oven, crushed under a stone tahona, fermented in open wooden vats with native yeast, and distilled twice in