Elena Aragón Hernández carries on family tradition of mezcal production
Elena Aragón Hernández carries on family tradition of mezcal production
- Mezcal production in Oaxaca involves physically demanding labor that requires traditional techniques passed down through generations.
- Agave, particularly the espadin species, is harvested and roasted underground to develop its distinct flavor.
- Mezcal serves not just as a drink but is deeply embedded in the culture and hospitality practices of the region.
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