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
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.
