TECUANI / Artisan Mezcal of the State of Guerrero

This Mezcal is made in a traditional way, using agaves cultivated for more than 5 years in the rugged terrain of the State of Guerrero.

The cooking is carried out in a conical stone and firewood kiln, using smaller collection firewood,

Fermentation takes place in Wooden Jars.

The process lasts three days, then the cooked maguey is ground in a mechanical traction mill, and fermented in vats for 3 days.

Finally, it is distilled twice in a copper alembic.

There are many ways to taste mezcal, in addition to the pure and natural way, if you are one of those people who love cocktails, here are some recipes that we believe will be a delight for your palate.

MEZCAL AND BLUE MORA COCKTAIL

Ingredients

• 2 oz of mezcal

• 1/4 blueberry cup

• 1 oz lemon juice

• Ice to taste

• lemon soda

• 1 lemon wedge, to decorate

SPICY MANGO MARGARITA

Ingredients:

1 Fresh jalapeno

1/2 Limone

1/2 Mango cup

3 oz Mango juice

1 pinch of chili powder

1 teaspoon Salt

MEXICAN MOJITO (Mezcal)

Ingredients

• 200 milliliters of mineral water

• 1 ice cup

• 2 tablespoons brown sugar (muscovado) preferably

• 3 mint leaves

• 1 lemon

• 2 oz of Mezcal

PALOMA of Mezcal

Ingredients

1 grapefruit slice

1 lemon (juice)

1 pinch of salt

60 ml grapefruit juice or grapefruit soda

1 Mineral water

1 Ice to taste

50 ml of Mezcal

SANGRIA / MEXICAN MULE

Ingredients

1 Blackberries and 1 slice of fresh lemon

1/2 oz lemon juice

4 oz Ginger beer

1 oz Red wine

2 oz of Mezcal