The Maguey Tepeztate grows on high mountainside and steep, rocky cliffs, making it extremely difficult to harvest. Twisted, large leaves make the agaves look like massive spiders climbing up a mountain. This expression features notes of ripe citrus and tropical fruits due to the agave’s long age of maturation before harvest.
Agave type:
Agave Angustifolia Haw, Agave Marmorata
Cooking:
Earth oven, using wood and river stones
Milling:
Tohona pulled by horse
Fermentation:
Open / Natural wood vats with wild yeasts and spring water
Distillation:
Double in Copper Pot Still
Region:
San Dionisio, Oaxaca
Tasting Notes
Nose: Fresh herbs including oregano and lemongrass complemented by peach, passion fruit, and sweet citrus evolve into delicate notes of white flowers and butter.
Palate: A rich mouthfeel with delicately balanced floral and peach notes lead to a lingering finish of sweet perfume and fresh peppermint.