Animas Mezcal Joven Espadin BFCM21ALL was on the brink of

was on the brink of extinction

These lead to a rich palate of dried papaya

dark chocolate with elements of raisin and fig

The terroir runs from sandy clay into gravel

undiluted (Genshu) Junmai sake from Chiyo Shuzo in Nara

Animas Mezcal Joven Espadin BFCM21ALL was on the brink ofEverything here is done the old way, which is another way of saying the hard way. Animas comes from the village of San Juan del Rio in Oaxaca, sitting around 6,300 feet, where maestro mezcalero Humberto Juan works with espadin agave grown by his brother Rodolfo and left to mature about eight years. The pinas are roasted in an underground pit oven, crushed under a stone tahona, fermented in open wooden vats with native yeast, and distilled twice in