Details
- Location: San Cristobal Lachirioag, Oaxaca
- Agave: Espadin
- Maestro: Edgar Gonzales
- Abv: 45.4%
- Tasting keywords: tomatillo, roasty, peppery
- NOM: 0164X
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Nose
Green pineapple husk and iron rich soil are bold, with notes of green and black peppercorns and fresh sunflower blossoms. Complex, yet balanced.
Taste
Bright and crisp, the flavors start off with kiwi, and green tomatillo before turning roasted with dark chocolate and chicory coffee. Vivacious smoked sea salt keeps the flavors lifted as the peppery notes emerge on the finish.
Method/Background
10 year old agaves are cooked in an in-ground pit using river rocks and driftwood. Agaves are crushed using a tahona and open air fermented with local spring water and wild yeasts in wooden tanks. After fermentation it is double distilled in small copper pot stills.
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