Green, Vegetal, Smoke, Earth, Spice, Mineral, Dry
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
~5000 Liters per batch
Format: 1 liter
ABV/Proof: 44% – 88 Proof
Roast Time: 60 Hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type: Huamuchil
Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process.
Maturation Time: (Agave Angustifolia) : 7 years
Crush Type: Bull Pulled Stone Tahona Wheel
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.