“Subtle ower undertones and long aftertaste in the palate. Very sweet with light hints of vanilla and cinnamon".
Maguey Used / Scientic Variety: 100% Tobalá (Agave Potatorum Zucc.)
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: 47.0%
Net. Cont.: 700 ml.