Tequila Mi Campo Cocktails south we mixed a locally-roasted Ethiopian/Sumatra
Description
we mixed a locally-roasted Ethiopian/Sumatra blend of beans with a rich oatmeal stout under pressure (like espresso but without the steam) using our German-built “Brewnik” device
contributing to the development of noble rot
after which both parts are blended and refined ‘sur lies’ for 6 months during which time it also undergoes battonage
with Didier now running the domaine
native yeast fermentation
Tequila Mi Campo Cocktails south we mixed a locally-roasted Ethiopian/SumatraMango Mule made with Mi Campo Reposado tequila, liqueur and natural flavors Spicy Jalapeo Margarita made with Mi Campo Blanco tequila and orange liqueur
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