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AsomBroso's 11-year can be described as ‘Nectar of the Gods’ and compares well to the finest cognacs
Seville orange peel
strong and possessing long final structure
Marked by an earthy
Xicaru Silver Mezcal tolosa AsomBroso's 11-year can be describedXicaru, the Zapotec word for beautiful, reflects Fernando Santibaezs desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmothers recipe, we make small batches of Xicaru Mezcal with time honored methods at a palenque in Matatln, Oaxaca. This mezcal showcases the 100% Maguey espadin from which its made. Its natural smoky flavor is derived by cooking the maguey in a conical stone oven on mesquite and ocote,
