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As a grower-producer with a focus on biodynamic and sustainable practices
Native yeast fermentation and two years on lees create mineral tension and pristine freshness
with earthy
They bring the accumulated Sancerre know-how with them
Don Mateo Mezcal Joven Pechuga NO20231025 As a grower-producer with aA pechuga in the full ceremonial sense: for the final distillation the still is loaded with turkey, venison and more than twenty spices, and the rising vapor carries all of it through. The base is 100% Agave cupreata harvested at six to eight years, roasted in a conical earthen pit and fermented naturally in underground wood lined tanks with spring water, then run through the hybrid copper and wood Filipino stills that Don Mateo de la Sierra has used
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