The Jimenez Estate is located in Santiago Matatlan, Oaxaca - the mezcal capital of the world. The Jimenez family started farming Espadin agave in the 1950's, and has been carefully tending and maintaining their estate for generations with bio-dynamic and organic (certification pending) farming methods. Mature agave is always harvested during the new moon, which is thought to have a profound influence on the flavor of the mezcal. The agave hearts are then roasted in a stone-lined, earthen pit for five days, crushed by a horse-drawn grinding stone, and the resulting juice is then fermented in pine vats for six to eight days.
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