Espadilla Ancestral
Maestro Mezcalero: Félix Macedas
Village/State: San Luis Atolotitlán, Puebla
Maguey: Espadilla
Agave: 13-year-old A. Rhodacantha, native to the Mixteca region of Puebla;
Oven Type: Volcanic stone-lined earthen oven;
Type of Crush: By hand with wooden mallet and canoa;
Fermentation: Done in rawhide skins with mountain spring water and ambient yeasts;
Distillation: Twice distilled in clay pot stills;
Batch: 001
Production date: Feb, 2024
Production volume: 180 bottles
ABV: 48%
Proofing: Proofed with only heads and tails, then aged in glass for six months.
Maestro Mezcalero: Félix Macedas
Village/State: San Luis Atolotitlán, Puebla
Maguey: Espadilla
Agave: 13-year-old A. Rhodacantha, native to the Mixteca region of Puebla;
Oven Type: Volcanic stone-lined earthen oven;
Type of Crush: By hand with wooden mallet and canoa;
Fermentation: Done in rawhide skins with mountain spring water and ambient yeasts;
Distillation: Twice distilled in clay pot stills;
Batch: 001
Production date: Feb, 2024
Production volume: 180 bottles
ABV: 48%
Proofing: Proofed with only heads and tails, then aged in glass for six months.
Maestro Mezcalero: Félix Macedas
Village/State: San Luis Atolotitlán, Puebla
Maguey: Espadilla
Agave: 13-year-old A. Rhodacantha, native to the Mixteca region of Puebla;
Oven Type: Volcanic stone-lined earthen oven;
Type of Crush: By hand with wooden mallet and canoa;
Fermentation: Done in rawhide skins with mountain spring water and ambient yeasts;
Distillation: Twice distilled in clay pot stills;
Batch: 001
Production date: Feb, 2024
Production volume: 180 bottles
ABV: 48%
Proofing: Proofed with only heads and tails, then aged in glass for six months.