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An espadin mezcal from Los Javis in Santiago Matatlan, Oaxaca, that is made with agave roasted in underground ovens, crushed with traditional horse-drawn tahonas and fermented with open-air yeasts. Aromas of fresh olives, orange blossom and honeydew melon fill the nose, complemented by earthy notes of anise, alongside apple, orange and salt on the palate.
| Country | Mexico |
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