Take our Espadín, hide it away in American oak barrels for six months and you get our perfectly aged Reposado. Find a richness of notes in a slightly smoother and delightfully caramel complexion.
Agave Type: Estate-farmed Espadín harvested after 7-8 years
Soil/Habitat: Varied soils, terrains, and altitudes
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula
Oven: Cooked for 3-5 days in an earthen pit using pine wood
Mill: Crushed in tahona (circular millstone)
Fermentation: 10-12 days in pine vats with wild (natural) yeast
Distillation: Twice distilled in copper stills
Aging: 4-6 months in re-charred American oak barrels with agave worms
