PECHUGA

MAESTRO

Enrique Jiménez

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 4-7 days (with bagasso)

DISTILLATION

3x in 500 liter alembic of copper (with bagasso)

NOTES

Aroma – banana, quince, roasted agave

Taste – grilled pineapple, spicy fruit, roasted game

Texture – rich mouth-feel with a long finish

ABV

Varies by batch