Cumbrita de la Sierra Lechuguilla Mezcal umbria Cooked in a conical earthen

Cooked in a conical earthen oven and crushed in a trapiche (sugar cane press)

We’d pair it with some gazpacho and shrimp ceviche

Nose: Slightly sweet

and gourmet pasta salads

Cumbrita de la Sierra Lechuguilla Mezcal umbria Cooked in a conical earthen100% Lechuguilla (Agave shrevei) Cooked using Encino oak in a conical earthen oven covered with pine needle duff Milled by hand using ax and wooden mallet Fermented in stone & clay basin using spring water Distilled twice, using a unique hybrid still, called a tren, made of copper, steel, and Encino oak The nose leads with sweet herbs like tarragon and coriander and soft fruits like lychee, white peach, and honeydew; the palate is rich and silky with