Description
Production: Villa de Etla, Oaxaca
Agave aging time: 8–12 years (Espadín) / 9–12 years (Tobalá)
Cooking: In a conical stone oven using oak and pine wood
Fermentation: Pinewood vat
Distillation: Double, in a copper still, heated with firewood
Appearance: Crystal clear
Smell: Sweet, pine, earthy notes, and cooked maguey
Taste: Elegant, smooth, refined
Aftertaste: Mineral notes, smoky, earthy
Alcohol content: 37.5%
Master: Rogelio Bautista Viveros