Koch Arroqueño

“Citric aromas, fruity tones and a slight smoky touch. Very sweet in the palate with an earthy ending. Long aftertaste in mouth with hints of wood”.

 

Maguey Used / Scientic Variety: 100% Arroqueño (Agave Americana Var. Oaxacensis).

 

City, District and State of harvest: Community Río de Ejutla, Municipality of Ejutla de Crespo, District of Ejutla, Oaxaca State.

 

Terroir and Ph: Calcic Cambisol soil with no color, 6.7 to 8.0 ph.

 

Ripening time: 18 years.

 

Oven type, wood used and cooking Time: Conical Underground oven, Pine and oak and four days of cooking.

 

Mill Type: Tahona, Stone mill pulled by horse. Fermentation Water: River Water. Fermenter type and

 

Days of fermentation: Wooden tubs made of juniper or pine. Fermentation in four days (in summer) and eight days (in winter), depending on the weather as fermented outdoors.

 

Maestro Mezcalero: Adrián Bautista.

 

Distiller Type: Copper Alembic with rectifying plate. Number of Distillations: 1. Alcoholic

 

Correction: Puntas and Colas are separated, only the Cuerpo is used.

 

Alc. Vol: 47%

 

Net. Cont.: 700 ml.

Koch Arroqueño

135,00 CHFPreis