top of page
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




Anchor 1
bottom of page