Espadin by Oscar Morales

Produced in San Dionisio Ocotepec, Oaxaca, Mexico at 1,680 Meters (5,512 Feet) above sea level this 100% Agave Espadín (Agave Angustifolia Haw.) is cooked in a pit oven fuelled by encino and white Pine over a 5-7 day period. Crushed by tahona and then naturally fermented in open-air pine Vats for another 4-6 Days. Finally, it is distilled slowly in 2 x 275-litre copper pot alambique stills. Smells like roasted meat, tropical fruits, ground corn, lime pith and pine tar and tastes like leather ...Read More...

Produced in San Dionisio Ocotepec, Oaxaca, Mexico at 1,680 Meters (5,512 Feet) above sea level this 100% Agave Espadín (Agave Angustifolia Haw.) is cooked in a pit oven fuelled by encino and white Pine over a 5-7 day period. Crushed by tahona and then naturally fermented in open-air pine Vats for another 4-6 Days. Finally, it is distilled slowly in 2 x 275-litre copper pot alambique stills. Smells like roasted meat, tropical fruits, ground corn, lime pith and pine tar and tastes like leather and caramelized banana finished with mourish mineral and barley. - Agave Lux, Importer. 

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