Wahaka Mezcal Reposado con Gusano is made from estate-farmed EspadÃn agave, harvested after aging seven to eight years in San Dionisio Ocotepec, Oaxaca. The agave is cooked for three to five days in an earthen pit, crushed in a tahona mill, fermented for 10-12 days in pine vats with natural yeast and double-distilled in copper stills. It is then rested for four to six months in re-charred American oak barrels with agave worms.
Much sweeter than the jovens, this reposado offers immediate notes of fresh mango and papaya, banana (again), and that barbecue character hitting hard on the finish.