top of page


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

if you liked this recipe and you want to learn more, click the button below and you will discover all my training activities

bottom of page