After cooking for 3 days in a volcanic stone oven heated by huizache, pine and oak, the oven is covered with sacks of ixtle, pine leaf, wet grass, and the silt soil of a nearby stream. The cooked agave is then hand mashed and aged in oak vats where it ferments using well-water and proprietary yeast before being distilled in copper pots with thick pine coverings.
Apaluz Mezcal Joven is an Artisanal Mezcal with a light smokiness on the nose. The palate offers smooth and rich notes with flavors of vanilla, citrus, smoked woods, spice, and tamarind. The flavors linger on the pallet for a delightful, long finish.