Cuna de Piedra 73% Mexican Cacao from Soconusco, Chiapas with Mezcal Joven House Moroccan and Haitian oranges

Moroccan and Haitian oranges

and just dashes can brings to cocktails great structure

then delicate floral aromatics and oh so much more botanical wonder arrives when we add ice or icy water

A decent "after work" dram

Black kōji is used in the fermentation process

Cuna de Piedra 73% Mexican Cacao from Soconusco, Chiapas with Mezcal Joven House Moroccan and Haitian orangesThis bar contains 100% maguey espadin mezcal joven from Santiago Matatlan, a town located in the central valleys of Oaxaca. The agaves were crushed into an Egyptian stone mill, known as a tahona, and the liquid was fermented in oak vats and double distilled in clay pot stills to obtain the freshest citrus and herbal notes, which blend harmoniously with Cuna de Piedra's Soconusco, Chiapas 73% chocolate. Ingredients: cacao beans, cane sugar, de