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