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"Since 1868 Amaro Sibilla has been obtained from a decoction of herbs
on Honshu island
Dating back to the early 1900’s when the property was established by Florentine landowner
body and long aging
Cenizo Colonial Temoaya [VOLUME]500 ml "Since 1868 Amaro Sibilla has"Enrique de la Cruz produces this exceptional mezcal in San Miguel Temoaya, where they roast in an underground wood fired earthen oven, ferment with only wild yeast in wooden coffins recessed into the ground with agave bagazo added, crush by hand using machetes, and distill with bagazo in the traditional alembique viejo of Durango. This is a Filipino style still similar to the clay pot stills of Oaxaca except that holding the liquid is a copper base
US$ 40.00
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