Initial tangy flavors of sweet agave, lead to earthnotes with hints of baking spice. Very complex and extremely tasty. Finishes with a delicate play between strong agave fruit and alcoholic push.
Full agave nose with a slight sweetness and light smoky notes. The flavors are smooth and concentrated, but mild and more in check with the alcohol. Brilliant depth, pepper and spice, with a subtle…
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Fermented in pine vats & distilled by Don Baltazar Cruz Gomez from agave EspadĂn grown at about 4000 feet in steep and sandy soils. Spicy, round, and soft.
Fermented in cypress vats & distilled by Don Valente Angel from agave Espadin grown at about 5000 feet on thin calciferous soils among low hills and terraces. Complex, rich, intensely floral.
Fermented in oak vats & distilled by Rodolfo Cruz from non-irrigated agave Espadin grown in sunny mountain-top plantings in ferriferous soil at 4600 feet.
Alipus San Luis uses agave Espadin that is grown in sandy soil at about 4100 feet above sea level. The soils are sandy with lots of rocks, and the climate.
Fermented in slender pine vats & distilled by Doña Minerva Hernández from agave espadín. The pueblo is at 4000 feet but the local agaves.
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