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it's hitting a sweet spot: still bright
undisgorged and unbothered
it pulls 100% Pinot Gris from across the Willamette Valley to capture the whole region in a glass
seared scallops
Animas Mezcal Joven Espadin Lettie Teague WSJ On Wine it's hitting a sweet spot:Everything here is done the old way, which is another way of saying the hard way. Animas comes from the village of San Juan del Rio in Oaxaca, sitting around 6,300 feet, where maestro mezcalero Humberto Juan works with espadin agave grown by his brother Rodolfo and left to mature about eight years. The pinas are roasted in an underground pit oven, crushed under a stone tahona, fermented in open wooden vats with native yeast, and distilled twice in
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