Made from hand-harvested agave from around Emigdio’s ranch, this spirit has been laboriously cleaned to remove all traces of “penca” (leaves) and bark.
The agave is roasted underground for around seven days, before being stone ground into pinas. Fermented over a period of 15 days – cooling and resting first with well water added into the fermentation vats.
This spirit is single distilled by Emigdio on his copper “refrescador”.
Profile: Earthy aromas of straw, burlap, wet soil, and fresh garden starch. Vegetal notes of tomato leaf, eucalyptus, and white flower.
Palate: On the palate, the entry is rich and shows characteristics of buttercream, toffee, and cooked sugar. The mid-palate becomes more vegetal in profile, showing green bell pepper, grass, and marjoram.
Finish: As the taste fades into the finish, the notes of wet soil, dust, and hay linger with more notes of raw starch.
Blue label (indigo)
Stone ground pinas
Copper pot still