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.