BEVCOMMUNITY

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Local bartenders had to create a cocktail using Xicaru Mezcal on June 13. The artisanal mezcal is made from 100-percent Espadin. The agave is crushed and roasted in the traditional method using mesquite and ocote wood. Natural fermentation takes place in pine vats before double distillation in copper pots.

By July 18, 2016

Local bartenders had to create a cocktail using Xicaru Mezcal on June 13. The artisanal mezcal is made from 100-percent Espadin. The agave is crushed and roasted in the traditional method using mesquite and ocote wood. Natural fermentation takes place in pine vats before double distillation in copper pots.

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