There is a purist attitude to to El Mero Meros espadin mezcal. One senses the careful picking of only the best agaves and the even more careful and slow cooking and milling of the pinhas.
It is important to be generous when you mill the cooked agave. If you get greedy and insist on getting every drop of juice out of the agaves, you will end up splitting the fibres, and the juices in the fibres are bitter and will destroy the good taste.
That is why the mezcalero of El Mero Mero uses tahona, which gently squeeses the fibres apart and releases the good juices from the meat of the agave.
Fermenting the juice is another area which takes good knowledge. El Mero Mero uses natural yests, which sets the fermentation off to a slow but gentle start. Nothing good is obtained by rushing the process.
El Mero Mero Mezcal Espadin is a product of high quality, which you will enjoy serving for yourself and your buddies.