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Peloton Mickey ValenciaPelotn de la Muerte Mezcal is made by Zapotec maestro mezcalero Cutberto Santiago and his family in a small artisanal mezcal palenque in Santiago Matatln, in the Central Valley of Oaxaca. Cutberto use ancient traditional methods, starting with cooking the Espadn agave in a stone pit oven for 4 6 days covered with lava rocks, after which it ferments for four days or more in wooden vats using only wild yeast from the ambient environment. It is then
“I cannot claim to have tasted all the finest Bas-Armagnacs
and Raven’s Cliff Vineyard
Our transparent bottle
spice and brioche notes towards the finish
vine leaves
has aged for two years in Jetiquibà casks (special Brazilian wood)
The wine's intensity is moderate
the fruit was vinified in steel tanks and neutral 59-gallon French Oak barrels
we are proud to honor that tradition
straight-up by the ladies of Ab Fab
but it’s fresh and lively with good acidity
but also complex and mature