Pelotón de la Muerte joven is produced by Hector Obregon in Mazatlan, Guerro. It is produced using 100% Maguey Criollo (A. Angustifolia Rubescens). The cooked agaves are fermented in open-air for 5 days. Next it is double distilled in both an arabic and filipino still with a wood hat. It was notes of candied apple and sweet caramel.
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