This Ensamble is a blend of Espadín and Mexicanito. For many, Mexicanito is somewhat unknown, coming from the Rhodacantha family, an agave similar in size to the Espadín but much harder to find. The Maguey Mexicanito grows in the foothills of pine-oak forests from Sonora to Oaxaca. Soils rich in organic matter provide the nutrients needed reach its impressive size.
Agave type:
Agave Angustifolia Haw, Agave Rhodacantha
Cooking:
Earth oven, using wood and river stones
Milling:
Tahona pulled by horse
Fermentation:
Open / Natural in wood vats with wild yeasts and spring water
Distillation:
Double in Copper Pot Still
Region:
San Dionisio, Oaxaca
Tasting Notes
Nose: Notes of fresh mint, parsley, lime and grapefruit soda with accents of smoky minerality, iodine, and a touch of sweet caramel.
Palate: Smooth, rich mouthfeel. Fresh cut herbs and bright citrus balanced with smoky chiles, and roasted vegetables. Savoury, mineral characteristics with bitter tones of tobacco create depth and character.