In San Agustin Amatengo, Oaxaca, Santa Pedrera Mezcal is produced from agave Espadin. Mezcalero Carino Ramirez cooks the agave in an underground pit oven, grinds it with a horse-drawn tahona, ferments it with air-borne yeasts, then twice distills it to 46 percent ABV in a copper pot still.
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