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Mala Idea Mezcal Espadin is crafted from maguey Espadin sourced from the village of San Juan del Rio. The agave used is aged between 11-12 years and grown at an altitude of 1780 meters above sea level. The agave is cooked in an earth oven with river rocks for 120 hours, then ground using a tahona made of cantera rosa. Mountain spring water is used in the process, and fermentation occurs with wild yeast in ocote vats. The mezcal is double-distilled in a copper still.
