70% Espadín (A. Angustifolia),
30% Tobalá (A. Potatorum)
Santiago Matatlán, Oaxaca
OVEN / FUEL
Conical pit / black oak
Wild fermented with pulque in pine (with bagasso)
2x in 300 liter alembic of copper (with bagasso)
Aroma – dried limes, acacia, honey
Taste – butterscotch, wood, sweet spice
Texture – light to medium bodied medium finish
Varies by batch
Campesinos use machetes, sledgehammers and coas to harvest and prepare for transport to the distillery.
Fueled by black oak, stone lined, conical pit ovens like this are the norm in Oaxaca.
Fields of Espadín are a common sight in the central valley of Oaxaca. For this expression Espadín is blended with cultivated Tobalá.
A large stone wheel called a tahona, pulled by a horse for traditional milling of agave.
Fermentation is spontaneous by wild yeast in pine vats with 'bagasso', agave fibers.
300 liter copper pot stills, double distillation and adjustment with puntas y colas.