Mezcal Artesanal Xicaru Anejo (750ml) Vodka Shots While the “Sour Mash” moniker

While the “Sour Mash” moniker originated from the whiskey production process of the same name – whereby some previously fermented mash is used as the starter for the new mash to be fermented

and drawn from a combination of first-fill American whiskey casks

A classic from the Speyburn distillery

One of the world's best selling Scotch whiskies

Mezcal Artesanal Xicaru Anejo (750ml) Vodka Shots While the “Sour Mash” monikerXicaru is the Zapotec word for beautiful. This name reflects mezcalero Fernando Santibaezs desire to share his artistic creations. Using his grandmothers recipe, Fernando makes small batches of Xicaru Mezcal at his palenque in Matatln, Oaxaca. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The cooked agave is tahona mashed and naturally fermented in an open pine vat. In