“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.
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