Mineral notes from fermentation in stone and a bright grapefruit peel profile. Subtle notes of pepper.

  • Producer: Santos Juarez
  • Community: Toliman, Jal.
  • Maguey: Alineño and Cimarron (A. angustifolia haw and A. rhodacantha)
  • Cooked: underground pit oven
  • Extracted: by hand with hatchets
  • Fermented: with spring water
  • Distilled: copper and parota wood
  • Year: 2018
  • Production Yield: 432 L

Batch Variation

As an artisanal product, batches will vary more often than traditional massed produced items. Below you can learn more about the differences between each batch.

Batch 1

Batch 2

Batch 3

Batch 4

47% Alc. Vol.

47% Alc. Vol.

49% Alc. Vol.

47.5% Alc. Vol.

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