Type of agave: Angustifolia (Espadin) grown from 7-8 yearsSoil: Varied soils, terrain and altitudesRegion: Cultivated in San Dionisio Ocotepec Oaxaca, MexicoOven: Cooked for 3.5 days in an earth oven with…
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Type of agave: Angustifolia (Espadin) grown from 7-8 years
Soil: Varied soils, terrain and altitudes
Region: Cultivated in San Dionisio Ocotepec Oaxaca, Mexico
Oven: Cooked for 3.5 days in an earth oven with pine wood
Grinding: Crushed in tahona mill
Fermentation: Fermented for 10-12 days in pine tubs with natural yeast
Distillation: Double distillation in copper stills
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