Cruz de Fuego is made using traditional methods, using plants that can take up to 8 to 10 years to mature. The Espadin Mezcal has aromas of tropical fruit, tamarind, nutmeg and mineral background and on the palate it reveals hazelnut, almond and toasted coconut

Cruz de Fuego is made using traditional methods, using plants that can take up to 8 to 10 years to mature. The Espadin Mezcal has aromas of tropical fruit, tamarind, nutmeg and mineral background and on the palate it reveals hazelnut, almond and toasted coconut