Lalocura Tepeztate is made with 15-year-old agave Tepeztate. The agave is cooked in an underground pit horno with Encino wood, mashed by hand with wooden mallets, and fermented with open-air yeasts in cypress tanks. Distilled in small clay pots, this Tepeztate is different from most others you'll find on the market as the clay pots soften the sharper notes, creating a more rounded and balanced experience.
