Subtly perfumes the nose with a nice touch of bergamot and blossom, wich continue to unfold with every taste, giving way to a first touch of santal wood, and closing up to the sweetness of matured mango (tropical fruits). During the after taste, a velvety salted texture takes over finishing with a slight cinnamon touch.
AGAVE: ESPADÍN (ANGUSTIFOLIA)
REGION: SAN JUAN DEL RÍO, OAXACA
AGAVE GROWING PERIOD:10 YEARS
OVEN TYPE: CONICAL STONE OVEN
MILL TYPE: EGYPTIAN MILL (TAHONA)
WOOD TYPE FOR COOKING:RED OAK
FERMENTATION VATS:PINE WOOD
DISTILLATION:DOUBLE DISTILLATION
ABV:41% (82 PROOF)
MASTER MEZCALLIER: LAAJSH DOOB
