Tasting Notes: Green, Vegetal, Smoke, Earth, Spice, Mineral, Dry
Batch/Quantity Information: ~5000 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.
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
Maturation Time (Agave Angustifolia): 7 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.
Format: 1 Liter