"produced in Bramaderos, Miahuatlán, Oaxaca, Maestro Mezcalero Onofre Ortíz Ortíz
Produced from 100% Espadín  using 85 piñas (7,500 kg) matured 8 years, agave rested for 5 days after harvest
Cooked for 3 days in an oak-fired conical stone oven then rested 3 daysMilled using a combination of axe, machete, and , small mechanical grinder,Fermented 5 days in cypress wood tanks (tinas) using ambient yeast and well water
Distilled twice using an alembic copper pot still. Rich with a texture like sweet cream and notes of milk chocolate, clothbound cheddar, fresh bark, roasted carrots, baking spice and toasted hazelnut.
A brilliant example of the impact made by Onofre’s decision to harvest all the agave for his most personal batches using the capón method—essentially cutting off the reproductive stalk (quiote) at maturity and redirecting the sugars back into the heart for months of extended cultivation. Rich and dense, with mellow aromatics and a sweet, generous palate."