This bar contains 100% maguey espadín mezcal from Santiago Matatlán, a town located in the central valleys of Oaxaca. The agaves were crushed into an Egyptian stone mill, known as a tahona, and the liquid was fermented in oak vats, double distilled in copper stills and rested in white oak barrels for 2 years. For Cuna de Piedra's cacao beans from Comalcalco, Tabasco, they developed a high roasting profile which complements the woody notes of the final distillate.
Ingredients: cacao beans, cane sugar, de-alcoholized mezcal reposado from 100% maguey espadín
Made in Mexico