TEPEXTATE

MAESTRO

Enrique Jiménez

MAGUEY (AGAVE)

Tepextate (A. Marmorata)

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 – jalapeño, berries and spice

Taste – edamame, cherries, blackberries, spice

Texture – bold and spicy

ABV

Varies by batch