Master mezcalero: Don Lino
Type: young
Agave age: 9-15 years old
Cooking time: 4-6 days
Type of milling: chopped with axe and mechanical milling
Fermentation: 5-7 days in white oak and ayacahuite oak vats
Type of distiller: copper stills
Distillations: 2
Type of oven: pre-Hispanic,
underground earthen oven, stone, firewood and palm leaves.
Alcoholic graduation: 45° - 49°
Municipality: Eduardo Neri
Master mezcalero: Don Lino
Type: young
Agave age: 7-12 years old
Cooking time: 4-6 days
Type of milling: chopped with axe and mechanical milling
Fermentation: 7-10 days in white oak and ayacahuite vats
Type of distiller: copper stills
Distillations: 2
Type of oven: pre-Hispanic,
underground earthen oven, stone, firewood and palm leaves.
Municipality: Eduardo Neri
Master mezcalero: Don Lino
Type: young
Agave age: 9-15 years
Cooking time: 4-6 days
Type of crushing: chopped with axe and mechanical crushing
Fermentation: 5-7 days in white oak and ayacahuite oak vats
Type of distiller: copper stills
Distillations: 2
Type of oven: pre-Hispanic,
underground earthen oven, stone, firewood and palm leaves.
Alcoholic graduation: 50° - 55°
Municipality: Eduardo Neri
Master mezcalero: Don Lino
Type: young
Agave age: 9-15 years old
Cooking time: 4-6 days
Type of grinding: chopped with axe and mechanical grinding
Fermentation: 5-7 days in white oak and ayacahuite oak vats
Type of distiller: copper stills
Distillations: 2
Type of oven: pre-Hispanic,
underground earthen oven, stone, firewood and palm leaves.
Municipality: Eduardo Neri
Master mezcalero: Don Lino
Type: young
Agave age: 9-15 years
Cooking time: 4-6 days
Type of milling: chopped with axe and mechanical milling
Fermentation: 5-7 days in white oak and ayacahuite oak vats
Type of distiller: copper stills
Distillations: 2
Type of oven: pre-Hispanic,
underground earthen oven, stone, firewood and palm leaves.
Municipality: Eduardo Neri
