Mezcal ensamble tobalà-cuishe Augurio 70cl 45.5%
artisanally produced mezcal from the house Augurio
ideal as a digestif after an excellent meal
also goes with typical Mexican dishes such as carnitas
or the European alternative such as pork cheeks, pork belly,…
or is ideal in a 'food pairing' with chocolate
aromas of herbs, minerals, with a certain smokiness
taste: very soft notes of mint and herbs, and in the aftertaste an intense taste of smoked herbs and cooked agave
this artisanal mezcal is of the highest quality
DESCRIPTION
blend: 61% tobalà – 39% madrecuishe
alcohol percentage: 45.5%
content: 70 cl
ideal temperature: preferably consume at 18° C
country: Mexico
region: Oaxaca
The House of Augurio, in Oaxaca, has a long tradition of excellent craftsmanship. The maestro mezcalero is Vicente Rodriguez, and the fourth generation is already active in the business: his daughter Berenice Rodriguez. They oversee the entire process of searching for wild agaves, cultivating the cultivated (espadín) agaves, harvesting, cooking, distilling, marketing and pairing with dishes, including chocolate. This mezcal with ensamble tobalà-chuishe (two of the very best agaves that Mexico produces) is exceptionally full and aromatic with herbal and mineral notes.
artisanally produced mezcal from the house Augurio
ideal as a digestif after an excellent meal
also goes with typical Mexican dishes such as carnitas
or the European alternative such as pork cheeks, pork belly,…
or is ideal in a 'food pairing' with chocolate
aromas of herbs, minerals, with a certain smokiness
taste: very soft notes of mint and herbs, and in the aftertaste an intense taste of smoked herbs and cooked agave
this artisanal mezcal is of the highest quality
DESCRIPTION
blend: 61% tobalà – 39% madrecuishe
alcohol percentage: 45.5%
content: 70 cl
ideal temperature: preferably consume at 18° C
country: Mexico
region: Oaxaca
The House of Augurio, in Oaxaca, has a long tradition of excellent craftsmanship. The maestro mezcalero is Vicente Rodriguez, and the fourth generation is already active in the business: his daughter Berenice Rodriguez. They oversee the entire process of searching for wild agaves, cultivating the cultivated (espadín) agaves, harvesting, cooking, distilling, marketing and pairing with dishes, including chocolate. This mezcal with ensamble tobalà-chuishe (two of the very best agaves that Mexico produces) is exceptionally full and aromatic with herbal and mineral notes.