Cinco Sentidos Ancho Mezcal Bordiga VITICULTURE: organic and biodynamic

VITICULTURE: organic and biodynamic

Although Daniel had been an Atlantic fisherman by trade

mainly planted in the 1970s in the Los Alamos Corridor and Los Olivos District of Santa Barbara County• De-stemmed

A youthful

Cinco Sentidos Ancho Mezcal Bordiga VITICULTURE: organic and biodynamicIn the village of Miraval, Guerrero, maestro mezcalero Adolfo Trinidad Rojas made this small batch of Ancho with wild harvested agave cupreata from the region. He slow roasted the agave in an underground conical oven for three days using oak as firewood and palm leaves to insulate the agave. He then allowed the roasted agave to rest for three days before processing it with an electric shredder. The resulting mash was then allowed to ferment for three