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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


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