· 1 l Mezcal
· 30 g dry black beans
Cook in a vacuum bag Mezcal and beans, the ideal tool for cooking is the sous vide
Cooking all at 70 degrees for 3 hour.
Once the extraction is finished, let it cool in the freezer.
Once cold, drain everything and pour into your service bottle.
Keep away from light and sources of heat.
Expires after a month