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TEPEXTATE
MAESTRO
Enrique Jimenez
MAGUEY (AGAVE)
Tepextate (A. Marmorata)
VILLAGE
Santiago Matatlán, Oaxaca
OVEN / FUEL
Earthen pit / black oak
MILL
Tahona
FERMENT
Wild fermented in pine vats for 13 days (with bagasso)
DISTILLATION
2x in 300 liter alembic of copper (with bagasso)
NOTES
Aroma – jalapeño, berries and spice
Taste – edamame, cherries, blackberries, spice
Texture – bold and spicy
ABV
Varies by batch




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