Veintiocho Espadin Agave Spirit tres-quatro-y-cinco So he can proudly claim:

So he can proudly claim: “We are a zero-waste company with no production residues

this take on a classic mule incorporates the unexpected flavor of grapefruit with the traditional mule components of ginger

Flavor: Predominantly spicy (black pepper)

Don Emigdio’s Pechuga recipe consists of both farm-raised chicken and turkey breast along with cinnamon

Veintiocho Espadin Agave Spirit tres-quatro-y-cinco So he can proudly claim:Maestro destilador: Lorenzo Martinez Monterroza. Santiago Matatlan, Oaxaca. Cooked in an earthen oven, crushed by tahona, fermented in pine vats, and distilled in a copper still. In Sola de Vega the tradition of planting and reproduction of agaves is preserved. Armando is the second generation of distillers in this community and every year he dedicates part of his time to planting and collecting agave seeds.