MADRECUIXE

MAESTRO

Enrique Jimenez

MAGUEY (AGAVE)

Madrecuixe (A. Karwinski)

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 – sweet smoke, roasted agave and fresh rain

Taste – brûléed sugar, fresh cut wood and wet stone

Texture – fresh and bold with a velvet finish

ABV

Varies by batch