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This agave grows in forested areas and takes almost 10 years to mature.
The heart of the plant is small in spite of the fact that this mezcal is its craft: once cooked, the Maestro mezcalero puts it in a hollow trunk where it is mashed with a wooden mallet.
Its fermentation occurs in buried pots and the distillation in clay pots. Without a doubt, it is a completely different mezcal from the rest of the agave spirits.
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