Produced by Karina Abad and Joel Antonio, using 100% Espadin Agave, at a goo to 1,900 MASL Altitude. The agave is harvested at between 8-g years old, and is roasted in an underground, conical atone oven pit with mesquite firewood, smashed with horse driven Chilean tahona.
Fermented in 800-litre cylindrical pinewood tubs without accelerators, and with classical music to aid the cycle of micro-organisms for 1-2 weeks, depending on the season, and double discontinuous distillation in copper still.
In 2013, the President of Mexico awarded Grupo Los Danzantes the Annual National Quality Award of Mexico.
Perfect Serve: Neat
Palate: Slight hint of sweetness to a lightly smoked palate with vanilla and lime. Long, dry, delicately, peat-like smoky finish.
Nose: Delicate nose of lightly smoked cigar box with nutty, herbal aromas. Faint aromas of asparagus and brazil nuts.
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