Fidencio Clasico MezcalThe agave for the clasico is roasted in a traditional method. The oven is a stone lined earthen pit. A fire of encino, the local black oak, is lit in the pit, which heats up the stones. When the fire goes out and the stones are hot the agave pinas are piled in a pit and buried. After three days the agave is ready. Fidencio Clasico is distilled twice in a traditional, wood fired, simple alembic still. This still is very similar to the stills used for

Aroma: Numerous fruity aromas and toasted oak

Critics agree that this is perfectly balanced Bourbon

Soon this became a well-known shipping port for tobacco

Without the heavy oak and char qualities of new barrels

This 2009 vintage was distilled from grain grown in 2008 by Gilbie McCormick of Claggan

and vintages can be scattered in profile and flavor

Glen Moray is a first-class example of the citrusy and perfumed style

PALATE: A complicated palate where the initial nose would lead you to expect plump fruits

The heavily peated malt for this new dram has been created from harvests brought home from three Islay farms

cold meats with ginger chutney

The corazon is actually the trunk of the plant

Continuing its innovation in whiskey crafting