More than 500 years ago, the hearts of agave plants were used to prepare a spirit know in Nahuatl as water of "mezcalli" or "roasted pine". Legend has it that the first roasting of an agave plant occurred when it was struck by a thunderbolt during a powerful storm. For this reason mezcal is often referred to as the drink descended from the heavens. Today, after five generations, the traditionally crafted Joya Azul, retains the same premium quality as the mezcal first bottled by the Leon family in 1890. Joya Gran Reserva Anejo has been aged in oak casks for a minimum of 3 years.
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