The harvest process, or jima, is a labor-intensive, entirely manual undertaking. Select mature agave plants (often 12 to 17 years old), sever the sharp leaves with a flat-bladed tool (coa), and extract the core heart, known as the piña.
Climate:
Semi-warm subhumid with summer rains, less humid (31.98%), semi-warm subhumid with summer rains, medium humidity (25.88%), temperate subhumid with summer rains, more humid (19.05%), semi-arid very hot and hot (17.47%), and temperate subhumid with summer rains, medium humidity (5.62%)
Fermentation:
Wooden Pine Vats 8 days
ABV
47%
Size
750ml
ABOUT THIS BOTTLE
Handcrafted Spirit from the Santa Maria Quiegolani village in the south of Oaxaca, distilled by Maestro Mezcalero Enrique Diaz Cruz. This Mezcal is cooked in an underground pit oven with a tahona process pulled along by a horse to crush the Agaves and then ferment in wooden baths to finalized with a double-distilled by 5 generations Of Maestro Mezcalero.
