Mezcal Vers Reposado is made with agave Espadin. The agave used in this mezcal is traditionally roasted using a stone horno (oven), that is constructed of river rocks. The agave is cooked with pine wood for 3-5 days. After roasting, the cooked agave are milled using a horse drawn tahona and fermented for 15-20 days in open-air pine fermentation tanks. No additional yeast is added, allowing for natural yeasts in the air to ferment the cooked agave. Once fermented, the agave is double-distilled in a small copper still. After distillation, this mezcal is aged for three months in American Oak barrels.
Aroma notes of buttery praline, smoky cedar, and grilled coconut finish with a lightly creamy, singed herb, white pepper and oak spice. Subtle toffee, and hints of vanilla complete the experience.