Don Mateo Mezcal Joven Pechuga BFCM23FLASH Flanerie in Ribbon Ridge) are

Flanerie in Ribbon Ridge) are farmed organically and biodynamically

and it rests three years in large oak casks before release

and the first sulfur added only at bottling

and showcasing Eric Rodez’s mastery of crafting wines that embody the character of Ambonnay

and forest floor aromas

Don Mateo Mezcal Joven Pechuga BFCM23FLASH Flanerie in Ribbon Ridge) areA pechuga in the full ceremonial sense: for the final distillation the still is loaded with turkey, venison and more than twenty spices, and the rising vapor carries all of it through. The base is 100% Agave cupreata harvested at six to eight years, roasted in a conical earthen pit and fermented naturally in underground wood lined tanks with spring water, then run through the hybrid copper and wood Filipino stills that Don Mateo de la Sierra has used