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| Espíritu Corsa began its journey in January 2010 with one goal: producing the best mezcal in México. The mezcals are made in San Agustin Amatengo (in the province of Oaxaca) following a traditional artisan process that is all natural and handcrafted, without any additives or artificial products.
This authentic and traditional handcrafted process includes: * agaves are grown cultivated and wild * agaves are hand shredded with machetes and cooked in earth ovens * mashing process is done by using an animal traction mill wheel * fermented 8 to 15 days in wooden barrels * single distillation in copper stills * bottled by hand Espiritu Corsa produces three levels of mezcal: Las Hormigas, Santa Pedrera and Espiritu Lauro. |
| Espiritu Lauro Website |
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| Mezcal Joven |
| 70% Espadin (9 years old), 30% Karwinskii (15 - 17 years old. Natural yeast during fermentation. This mezcal is bright, with a mild, smoky bouquet, notes of dried herbs and a distinctive sweet agave finish expressive of the terroir. Baked jalapeños fade quickly into a light, mouthwatering saline note on the mouth. 40% Alcohol. |
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| Mezcal Reposado |
| 70% Espadin (9 years old), 30% Karwinskii (15 - 17 years old. Single distillation. Natural yeast during fermentation. Aged for 3-4 months in Jack Daniels barrels that have been scraped out to leave a light charring. Soft scents of wood, light smoke and clean roasted Agave notes. Pale straw color. In the mouth it is medium bodied, complex and silky with nuances of smoke, jalapeño, vanilla, cedar, roasted vegetables and agave. Best served neat. 40% Alcohol. |
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| Mezcal Anejo |
| 70% Espadin (9 years old), 30% Karwinskii (15 - 17 years old. Aged 14 months in American white oak barrels. Amber color, silky texture, complex and fruity bouquet with smoky notes. 40% alcohol. |
| Mezcal Agave Silvestres Arroqueno |
| 100% Arroqueno agave, from 25 year old wild agave plants. |
| Mezcal Agave Silvestres Tepeztate |
| 100% Tepeztate agave, from 30 year old wild agave plants. |
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