The agave was slow-cooked for 36 hours in a direct-fire volcanic stone oven, fueled using our own compressed agave briquettes. After traditional milling in a tahona, the agave juice and fibers underwent a 10 day spontaneous fermentation in 1500L open vats.

 

The defining character of this batch comes from the fresh river water used during fermentation. Rich in natural minerals and wild microbiota, it created a vibrant, wild fermentation—further enriched by adding  1% vinasse. This acidic environment allowed the must resilience yeast to

thrive while inheriting the biological legacy and knowledge of our past generations of fermentations.

 

Distillation was carried out in two stages: an initial stripping run with fibers in a 2700 stainless steel still, followed by a second distillation in 400L 100% copper pot stills.

 

Masterfully blended to 46.6% abv, the final result boasts great body, layered complexity, and a profile driven by cooked agave, bright fruity fiber notes, and the rich minerality of our local terroir.

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MAESTRO TEQUILERO Esteban Morales

AGAVE A. Tequilana (Maguey Azul) 7 Years, Pinto

AGAVE SOURCE San Sebastián del Oeste, elevation 4856'

SOIL Regosol & phaeozem

CLIMATE Temperate

WATER River and well

​ECOSYSTEM Pine, oak, mountain cloud forest

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VILLAGE Mascota, Sierra Occidental de Jalisco

OVEN/FUEL Masonry / compressed bagazo biomass briquettes

MILL Traditional tahona stone mill

FERMENT Inoculated yeast, FDA approved 1500 liter plastic tanks

DISTILLATION 1 X stainless steel. 1 X copper pot

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NOTES 

Aroma - Cherries, floral notes, high toned fruit with a

vibrant ester profile

Taste – Wild berries, fresh oceanic mineral touch,

velvet texture with a bright acidic finish

Texture – Full body

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NOM 1677

UPC 664404101086

ABV 46.6 (lot 002)

750ml​​​​​​