“Mahogany avor due to its distillation with slight notes of smoke and a light and fresh aftertaste. Velvety and short aftertaste”.
Maguey Used / Scientic Variety: 100% Espadín (Agave Angustifolia Haw).
City, District and State of harvest: Jayacatlan, Oaxaca State.
Terroir and Ph: Rocky and clayey soil between 6.0 to 8.0ph.
Ripening time: 7 years.
Oven type, wood used and cooking Time: Conical Underground oven, Pine and oak and four days of cooking.
Mill Type: Grinder.
Fermentation Water: River Water.
Fermenter type and Days of fermentation: Clay pots.
Maestro Mezcalero: Israel Palestino.
Distiller Type: Clay pots (Filipino technique).
Number of Distillations: 2.
Alcoholic Correction: Cuerpo is rectied with Puntas and Colas.
Alc. Vol: 47.0%
Net. Cont.: 700 ml.