Antonio Sonido is a 72-year-old maestro hailing from Guerrero, Mexico. He learned the process from his father and put his own spin on things to create his famous mezcal. He even recalls his father using lamb in his recipes - talk about a unique twist! As a true mezcal connoisseur, Antonio exclusively uses maguey Espadin and Papalote from his own land. He's even got a brand with other members called "Aguerrido". And as for the aromas - get ready for a sweet and earthy experience. As for flavors, think plenty of liquorice, wood, and an earthy kick on the palate. Salud!
|A.cupreata (Maguey Papalote)
|Maestro Antonio Sonido
|Truncated conical earthen oven with mesquite wood
Fermented in open-air in Ayacahuite wood barrels with natural yeast using spring water
|Double-distilled in Filipino style copper pot still