Description
NOM: 1123
TYPE OF AGAVE: Tequilana Weber
AGAVE REGION: Michoacan
REGION: Jalisco (Los Valles)
COOKING: Steam-injected masonry oven, takes 3 days of cooking (8 hours per day) and 1 day of cooling.
EXTRACTION: Mill
WATER SOURCE: Deep well water
FERMENTATION: 4 days in stainless steel tanks
DISTILLATION: 2x distillate
DISTILLATION STYLE: – Stainless steel still with copper coil.
– Copper alembic with copper coil.
RIPENING:
ABV: 40% vol.
OTHER: No additives
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