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(NY Times)
complex spice of Scotch aged in new French oak with the evocative peat-fired smoke of Islay malt
The heart of the blue agave is roasted in clay ovens made from the same volcanic rich soil where the blue agave flourishes in Jalisco
making for a spirit that's drinkable on its own and blends wonderfully into a cocktail
Their custom made copper alembic still has been specially engineered to work under a Mercury Vacuum
Peloton de la Muerte Mezcal Size:750mll (NY Times)Pelotn de la Muerte joven is produced in of Oaxaca by mezcalero Cutberto Santiago and his family, who cook agave Espadin agave in stone pit ovens using traditional methods. This mezcal has notes of kiwi fruit, lemon zest, dried peppercorn, agave, and soft smoke. Pelotn de la Muerte is aimed at the cocktail scene and is often sold in one liter bottles.
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