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Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal was roasted in stone pits covered with lava rocks, after which it fermented for about four days in pine vats. It was then double distilled in copper pot stills. Using on locally harvested sustainable agave Espadin
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