“Aromas of pear and fruit. Herbal and smooth on the palate with a sweet and gritty ending. Reminiscent of pear and apple compote”
 
Maguey: 100% Espadin (Angustofilia Hawk)
 
Location: Santa Catarina de Minas, Oaxaca
 
Rippening time: 10 years
 
Oven type: Conical Underground oven
 
Mill type: Wooden mallet
 
Fermentation water: Water from the well
 
Fermenter type: Wooden tubs made of pine
 
Maestro Mezcalero: Edgar Angeles
 
Distiller Type: Clay pots
 
Number of distillations: 2
 
Alc. Vol: 51.1%
 
Net. Cont: 700 ml