Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur the founder of the original

the founder of the original Michter's Distillery

leaving lingering notes of juicy berries

with prominent notes of caramelized vanilla

rocky terrains of Oaxaca and yields a mezcal of exceptional aromatic intensity and refined complexity

The juniper is less dominant

Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur the founder of the originalSiempre Exclusivo Muerto, like Vivo, is a collaboration between Siempre Tequila and Master Tequilero Sergio Cruz at the Vivanco distillery (NOM 1414). However, "Muerto" (Spanish for "dead") employs a world first production method where the yeast is allowed to die, evolve, and rest for a three week "afterlife" after fermentation. This extended interaction with the dead yeast aims to build a unique layer of complexity, similar to the malolactic