Description

Agave Type: Estate-farmed Espadín harvested after 7-8 years

Soil/Habitat: Varied soils, terrains, and altitudes

Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula

Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood

Mill: Crushed in tahona (circular millstone)

Fermentation: 10-12 days in pine vats with wild (natural) yeast

Distillation: Twice distilled in copper stills

Aging: None