Espadín

Maguey: Espadín (Agave: Angustifolia)

Master Distiller: Reyna Rodriguez or the Monterrosa Family

Producing Community: San Carlos Yautepec (Rodriguez) / Santiago Matatlán (Monterrosa)

Region: Chontal (Rodriguez) / Valles Centrales (Monterrosa)

Cook: Steamed 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

Production volume: ~10,000 liters/year

Production date: Dry season

ABV: 48-49%