Oponguio Ensamble Tasting Notes

Details

• Location:  Erongaricuaro and Villa Madero, Michoacán.
• Agave: Alto y China / A. cupreata and A. inaquidens
• 30% Inaequidens / 70% Cupreata
• Maestro Mezcalero: Miguel Ángel Jaramillo
• Batch: 03/22
• ABV: 47%
• Tasting keywords: Black pepper, sage.
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Nose

A round floral and honey aroma.

Taste

This is a very subtle ensamble which opens like an off-sweet Riesling and then blossoms into herbal and black pepper flavors.

Production Details

• Agave sources: Minimum 18-year-old wild Inaquidens and semicultivated 10-12 year old Cupreata.
• Roast: Baked in a stone and brick oven between three to four days, with avocado and oak wood.
• Crush: Mechanical
• Fermentation: 4 to 6 days in pine wood vats with 160 meter deep well water.
• Distillation: Double distilled in copper alembics with Filipino-style wooden condensers.
• Rest: In glass for one year.