US$ 40.00
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native yeast fermentation
The wine is produced by vintage
Fermented and aged in 350L barrels for 14 months (25% new) + 3 months in stainless steel
which has been passed down from one generation to another since 1868
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
Tequila Mi Campo Cocktails south native yeast fermentationMango Mule made with Mi Campo Reposado tequila, liqueur and natural flavors Spicy Jalapeo Margarita made with Mi Campo Blanco tequila and orange liqueur
US$ 40.00
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US$ 52.00