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CLÁSICO

MAESTRO

Enrique Jiménez


MAGUEY (AGAVE)

Espadín (A. Angustifolia), puro capón


VILLAGE

Santiago Matatlán, Oaxaca


OVEN / FUEL

Earthen pit / black oak


MILL

Tahona


FERMENT

Wild fermented in pine vats for 4-7 days (with bagasso)


DISTILLATION

2x in 500 liter alembic of copper (with bagasso)


NOTES

Aroma – delicate wood smoke, green pepper, dried tobacco

Taste – red apples, pine, roasted agave

Texture – full body, rich mouthfeel, spicy finish


ABV

Varies by batch




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