97 Bilder zum Thema "mezcal master" bei ClipDealer

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master mezcalero distilling mezcal in 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.
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 master collecting with a carving the extract of the pineapple from the agave to extract the juice and convert it into mezcal.
Mezcal masters tasting freshly baked mezcal in their factory.
Mezcal master collecting with a carving the extract of the pineapple from the agave to extract the juice and convert it into 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.
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.
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.
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.
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.
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.
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.
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.
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.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Traditional oven on stone floor for baking agave magueys for mezcal production in Oaxaca, Mexico.
Traditional oven on stone floor for baking agave magueys for mezcal production in Oaxaca, Mexico.
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.

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