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she set up on her own label called The Garajeest in 2014
Finish: Ripe powdery tannins with lingering notes of vanilla and cedarwood
Finish: Oak spice that lingers well after the sip
with a portion wholly matured in ex-sherry
Alipus San Andres Mezcal Restless River she set up on herArtisinal mezcal produced from 90% Maguey Espadn and 10% Maguey Bicuishe. Distilled by Don Valente Angel, Alips San Andres is made by cooking locally grown agaves in an earth oven. The oven is underground and the agaves are cooked by black oak wood heated rocks. After 6 days the oven is opened and the agaves are removed, before they are cut up with a machete and a mechanical shredder. The crushed fibres are then fermented with natural airborne yeast
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