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including maceration of the botanicals
with prominent notes of caramelized vanilla
The juniper is less dominant
giving the wine a warm
rocky terrains of Oaxaca and yields a mezcal of exceptional aromatic intensity and refined complexity
Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur including maceration of the botanicalsSiempre Exclusivo Muerto, like Vivo, is a collaboration between Siempre Tequila and Master Tequilero Sergio Cruz at the Vivanco distillery (NOM 1414). However, "Muerto" (Spanish for "dead") employs a world first production method where the yeast is allowed to die, evolve, and rest for a three week "afterlife" after fermentation. This extended interaction with the dead yeast aims to build a unique layer of complexity, similar to the malolactic
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