Convite Coyote is made with wild agave Coyote (Americana) that take approximately 12 years to reach maturity. The agave are cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented with spring water, and double distilled in a copper alembic still. The production of this mezcal is supervised by mezcalero Cosme Tucho Hernandez and his brother Daniel Hernandez.
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