- Location: Charcas
- Agave: Salmiana Crassispina
- Maestro: Juan Manuel Perez
- Abv: 43%
- Tasting keywords: vegetal, spice, mineral
Asparagus and green peppers and strong earthy aromas.
The flavors play between green vegetables, herbs, and baking spices like clove and anise. Chalky minerals create a nice texture for the flavors to develop on the palate, revealing more nuance as it sits on the tongue. The finish is caramelized with toffee and red chili heat.
Agaves are cooked in a masonry oven, tahona crushed, and fermented in masonry vats without agave fibers (mosto) and with natural yeasts. Distillation is done in a copper pot still, then aged in glass for 60 days.