Tasting Notes: Tropical Stone Fruits, Floral, Smoke, Citrus Rind, Black Pepper, Earth
Batch/Quantity Information: ~580 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.
ABV/Proof: 46% – 92 Proof
Roast Time: 72 hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type: Huamuchil
Maturation Time (Agave Oaxacensis): 11 years
Crush Type: Bull Pulled Stone Tahona Wheel
Fermentation Time: 8 – 10 days (temperature dependent)
Fermentation Tank: Wood – Cypress – Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation
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.