Mezcal Arroqueno 750 ml
- Agave: Using wild or cultivated Arroqueno agave.
- Cooking: Cooking the agave in an underground oven for 8–10 days, using different combinations of wood.
- Milling: Crushing the cooked agave with a traditional ox-drawn stone wheel (tahona).
- Distillation: Using traditional copper stills.
- Mezcalero: Reflecting the specific skills and techniques of the mezcal-making family.
