Hacienda Oponguio Angustifolia is made with Agave Angustifolia, which is a wild agave that grows in the town of Erongaricuaro, Michoacán Mexico. It can take 20-25 years for the agave to reach maturity. After the agave is cut, the agave is taken to an underground pit oven.
Brand | Hacienda Oponguio
Mezcalero | Miguel Ángel Jaramillo
Agave Species | Agave angustifolia haw
Agave Variety | Espadín
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
Flavor | Herbal
ABV | 47%
Roast | Baked in a stone and brick oven between 3 to 4 days, with avocado and oak wood
Crush | Mechanical
Fermentation | 4 to 6 days in pine wood vats with 160 meter deep well water
Distillation | Double distilled in copper alembics with Filipino style wooden condensers
Tasting Notes | Click for Tasting Notes
Mezcalero | Miguel Ángel Jaramillo
Agave Species | Agave angustifolia haw
Agave Variety | Espadín
Country | Mexico
State | Michoacán
Mezcal Category | Mezcal Artesanal
Flavor | Herbal
ABV | 47%
Roast | Baked in a stone and brick oven between 3 to 4 days, with avocado and oak wood
Crush | Mechanical
Fermentation | 4 to 6 days in pine wood vats with 160 meter deep well water
Distillation | Double distilled in copper alembics with Filipino style wooden condensers
Tasting Notes | Click for Tasting Notes