Granja Nómada
Granja Nómada
42%
NAS
Granja Nómada Joven Espadín Mezcal is produced in Oaxaca, Mexico, using 8-year-old agaves, cooked for 6 days in an earthen pit oven with oak, then crushed with a tahona. The agave is fermented in wooden vats for up to 15 days and double-distilled in copper stills, with only the hearts used in the second distillation.