The Producer Espadin Mezcal 750mL

Roast Time: 60 Hours
Resting Time(between cook and crush): 1 hour
Roast Type:Traditional horno (earthen oven)Wood Type: Huamuchil

Maestro: Juan Pacheco Santos
Fermentation Time: 8 – 10 days (temperature dependent)
Fermentation Tank: Wood – Cypress – Sabino or Ahuehuete
Distillation: Double Plated Copper Pot Still (Refrescador)

Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process.
Maturation Time: (Agave Angustifolia) : 7 years
Crush Type: Bull Pulled Stone Tahona Wheel
Location: Ejutla La Noria Sec 13 – grown, harvested, crushed, fermented, distilled.

~5000 Liters per batch
NOM: 0685X
Format: 750 milliliter
ABV/Proof: 44% – 88 Proof