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Estate-grown Blue Weber agave from 300 ha lowland site, practicing organic
Processing: The agave are roasted at 120° C for 15 hours and allowed to rest for another 15 hours in a 14 ton stainless steel autoclave, shredded in a roller-mill and blended with water
Fermentation: Mosto is fermented in El Llano's original cement vat with house yeast for six to seven days to about 4-5% abv
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