Description
Tasting Notes
Tropical Stone Fruits, Floral, Smoke, Citrus Rind, Black Pepper, Earth
Production
Maestro: Juan Pacheco Santos
Fermentation Time: 8 – 10 days (temperature dependent)
Fermentation Tank: Wood – Cypress – Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation
Batch/Quantity Information
~580 LitersLiters per batch
NOM: 0685X
Format: 750 ml
ABV/Proof: 46% – 92 Proof
Roast
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type: Huamuchil
Agave
Terroir Notes: the fermentation tanks/palenque are surrounded by fruit trees in which its yeast/pollen add nuance and yeast strains into the fermentation process.
Maturation Time (Agave Oaxacensis): ~18-21 years
Crush Type: Bull Pulled Stone Tahona Wheel
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.
Dan Marver –
This shit is the bomb! Very smooth and nice fruity bite at the end. One of my favorite wild agaves, especially this specific brand!