Description
Batch/Quantity Information: ~5000 Liters Maestro: Juan Pacheco Santos Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled. ABV/Proof: 44% – 88 Proof Roast Time: 60 hours Resting Time (between cook and crush): 1 hour Roast Type: Traditional horno (earthen oven) Wood Type: Huamuchil Maturation Time (Agave Angustifolia): 7 years Crush Type: Bull Pulled Stone Tahona Wheel Fermentation Time: 8 – 10 days (temperature dependent) Fermentation Tank: Wood – Cypress – Sabino or Ahuehuete Double Plated Copper Pot Still: One Distillation Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process.
80 Proof (ABV 40%)
