top of page

OAXACA

MAESTRO

Javier Mateo


MAGUEY (AGAVE)

70% Espadín (A. Angustifolia),

30% Tobalá (A. Potatorum)


VILLAGE

Santiago Matatlán, Oaxaca


OVEN / FUEL

Conical pit / black oak


MILL

Tahona


FERMENT

Wild fermented with pulque in pine (with bagasso)


DISTILLATION

2x in 300 liter alembic of copper (with bagasso)


NOTES

Aroma – dried limes, acacia, honey

Taste – butterscotch, wood, sweet spice

Texture – light to medium bodied medium finish


ABV

Varies by batch

La Venenosa Tabernas Reposado Front.jpg

Harvest

Campesinos use machetes, sledgehammers and coas to harvest and prepare for transport to the distillery.

Cook

Fueled by black oak, stone lined, conical pit ovens like this are the norm in Oaxaca.

Agave

Fields of Espadín are a common sight in the central valley of Oaxaca. For this expression Espadín is blended with cultivated Tobalá.

Mill

A large stone wheel called a tahona, pulled by a horse for traditional milling of agave.

Ferment

Fermentation is spontaneous by wild yeast in pine vats with 'bagasso', agave fibers.

Distill

300 liter copper pot stills, double distillation and adjustment with puntas y colas.

Anchor 1
bottom of page