Maguey: Ensamble of Espadín, Coyote, Cuishe, Barril (A. Angustifolia, Lyooba, Karwinskii)
Master Distiller: Mtra. Berta Vásquez
Producing Community: San Baltazar Chichicapam, Oaxaca (~5,000 feet)
Region: Tlacolula Occidental
Cook: Steamed and roasted in a stone-lined earthen oven
Mash: Horse-drawn tahona mill
Fermentation: Natural spring water and wild yeasts in Mexican Cypress vats
Distillation: Twice in copper alembic stills
Batch: BV-ENS-IX-22
Production volume: 118 liters
Production date: September, 2022
ABV: 46%
TASTING NOTES
Nose: Lemon zest; wet bark
Palate: Tangy, hickory smoke; ancho chile pepper; orange marmalade; dry finish
