“Very discreet aroma of caramel. Herbal, earthy and spicy. Reminiscent of leather with fruity endings”.
Maguey Used / Scientic Variety: 100% Coyote (Agave americana subsp. oaxacensis)
City, District and State of harvest: San Baltazar Guelavila, Municipality of San Dionisio Ocotepec, District of Tlacolula, Oaxaca State.
Terroir and Ph: Red soil with high concentration of minerals from 6.0 to 8.0ph.
Ripening time: 12 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: Pedro Hernández.
Distiller Type: Copper Alembic.
Number of Distillations: 2.
Alcoholic Correction: Puntas and Colas are separated, only the Cuerpo is used.
Alc. Vol: 47%
Net. Cont.: 700 ml.
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