179 Bilder zum Thema "agave ball" bei ClipDealer

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La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Barrels for natural fermentation of mezcal in artisanal palenques in the Oaxaca region of Mexico.
The maguey is traditionally crushed using stone mills and animals to extract the juices and sugars from the pineapple, used to produce Mezcal.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional stone mill for crushing maguey for the production of Mezcal in Oaxaca Mexico.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
Mezcal is fermented and distilled in copper still tanks in artisanal palenques in the Oaxaca region of Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Mezcal is fermented and distilled in copper still tanks in artisanal palenques in the Oaxaca region of Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Barrels for natural fermentation of mezcal in artisanal palenques in the Oaxaca region of Mexico.
The maguey is traditionally crushed using stone mills and animals to extract the juices and sugars from the pineapple, used to produce Mezcal.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Mezcal is fermented and distilled in copper still tanks in artisanal palenques in the Oaxaca region of Mexico.
Mezcal is fermented and distilled in copper still tanks in artisanal palenques in the Oaxaca region of Mexico.
Mezcal is fermented and distilled in copper still tanks in artisanal palenques in the Oaxaca region of Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
The maguey is traditionally crushed using stone mills and animals to extract the juices and sugars from the pineapple, used to produce Mezcal.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.

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