ALIPUS ARROQUENO EN BARRO EDICION ESPECIAL 2016

Alipus Arroqueno En Barro embodies the variety of the terroir and expresses the intrinsic characteristics of the families located in the remote pueblos of Oaxaca. The agave is cooked in an underground conical oven, while the milling is carried out with a sledge hammer in a canoe. The fermentation is in pine wood vats and the distillation is double, in ancestral terracotta almabicco. Arroqueno agaves are used for its production. The mezcal is distilled in Olla de Barro by Don Felix Garcia in San Miguel.