Ultramundo Lamparillo TequilaCollection and a lingering hint of

and a lingering hint of citrus zest

Aromas of fresh poblano

highlighting the classic character of Oaxacan mezcal

It is double-distilled in a combination of Filipino-style wood and copper stills and stainless pot stills with copper coils

ripe banana

Ultramundo Lamparillo TequilaCollection and a lingering hint ofThis joven, artesanal mezcal is made in Durango from 100% Maguey Lamparillo (a. Asperrima). The maguey is caponed at maturity, typically around 15 years, and left in the ground for 3 10 months. The agaves are roasted for three days in an underground, volcanic stone pit oven. Fermentation occurs in open air, oak lined wells using wild yeast for two to three days. The agaves are milled by hand with an axe, then distilled twice in a wood fired copper pot