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MADRECUIXE
MAESTRO
Enrique Jiménez
MAGUEY (AGAVE)
Madrecuixe (A. Karwinski)
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 – 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
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