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but these bitters can also be used across all areas of cooking
inoculated with both indigenous yeast from the air and with a swab of the production agave after harvest
Capurro is naturally fermented slowly to capture all the flavors of their culturally farmed grapes
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spicy and fruity on the palate
Tobalá Americas but these bitters can alsoRegion: San Dionisio, Ocotepec, Oaxaca few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate. Agave: 100% wild tobala, matured at 12 years in the mountains. Not as citrus
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