Mezcal Marca Negra Ensamble

Mezcal Marca Negra sticks to small batch, traditional production methods that have been passed down from one generation to the next. It starts with the hand-picked agave plants. The piñas (hearts) are slowly cooked in earthen pit ovens with mesquite-heated stones. The cooked agave are then crushed, usually by a large stone wheel and put to ferment with spring water in wooden vats. Fermentation occurs naturally through airborne yeasts, this process can take weeks to complete. The mash is then twice distilled to proof in copper pot stills. For the Ensemble bottling they blend wild Espadin, Madrecuishe, and Biciushe from Santa Maria La Pila and Miahuatlan in Oaxaca, harvested at 9 - 14 years. Double distilled in copper pots by Maestro Mezcalero Alberto Ortiz.