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CLÁSICO

MAESTRO

Enrique Jimenez


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 7-13 days (with bagasso)


DISTILLATION

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


NOTES

Aroma – delicate wood smoke, poblano chile, dried tobacco

Taste – red apples, pine, bbq’d agave

Texture – full body, rich mouthfeel, spicy finish


ABV

Varies by batch, 45-50%


SUGGESTED PAIRINGS

Hard cheeses with notes of butterscotch, minerals or biscuits such as Balarina aged gouda from Holland or Alma de Cerron 10 month goat cheese from Spain.


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