"Agave de Cortes Anejo is made from agave Espadin by Leoncio Santiago in Santiago Matatlan. This mezcal was produced using a traditional volcanic stone horno, horse-drawn tahona, and pine fermentation tanks. It’s distilled in copper stills. After distillation, this mezcal is aged for forty months in wooden casks, giving it it’s caramel color and taste".
Maguey Used / Scientic Variety: 100% Espadín (Agave Angustifolia Haw).
City, District and State of harvest: Santiago Matatlan, Oaxaca State.
Terroir and Ph: Sedimentary rocks soil, eutric regosol and loamy sand bottom from 6.0 to 8.1ph.
Ripening time: 7 years.
Oven type, wood used and cooking Time: Conical Underground oven made with river stones that uses mesquite for 4-6 days.
Mill Type: Tahona stone pulled by horse.
Fermentation Water: Water from a well.
Fermenter type and Days of fermentation: Wooden tubs made of pinepine. Depending on the season, between 5 and 8 days.
Maestro Mezcalero: Leoncio Santiago.
Distiller Type: Copper Alembic.
Number of Distillations: 2.
Alcoholic Correction: Puntas, Cuerpo and Colas are used.
Alc. Vol: 43%
Net. Cont.: 700 ml.
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