History,
Approximately 200 liters produced each year
Soursop eau-de-vie produced in Agua Temazcal, Cuicatlán, in the Sierra Norte of Oaxaca
Though once common across North and Central America, soursop (guanabana, or Annona muricata) is part of the custard apple (or pawpaw) family of indigenous fruits. Pear-shaped, with large spikes covering the outer skin, soursop today has suffered from over-harvesting and shrinking agricultural space, making it a monumental challenge to responsibly source. Thankfully, Edenico’s perseverance paid off and they’ve secured a sustainable supply of the fruit, allowing us to offer you this remarkable eau-de-vie straight from the Oaxacan Sierra Norte!
Maestro Destilador Rommel Krassel
Distilled from 100% guanabana (soursop) sourced in the city of Tehuacán,
approximately 50 kilometers from the distillery
Fermented in stainless steel for 10–12 days using Champagne yeast
Distilled twice in copper alembic pot stills
Rested in glass 1 year before bottling
Tasting Notes,
Nose: A malty and tangy nose continues to the palate with delicate notes of goat cheese, vanilla, and cardamom custard;
Palate: French pastry complemented by a bit of farmyard funk. A silky finish with a touch of spun caramel leaves a lingering feeling of having visited a countryside pâtisserie.
Approximately 200 liters produced each year
Soursop eau-de-vie produced in Agua Temazcal, Cuicatlán, in the Sierra Norte of Oaxaca
Though once common across North and Central America, soursop (guanabana, or Annona muricata) is part of the custard apple (or pawpaw) family of indigenous fruits. Pear-shaped, with large spikes covering the outer skin, soursop today has suffered from over-harvesting and shrinking agricultural space, making it a monumental challenge to responsibly source. Thankfully, Edenico’s perseverance paid off and they’ve secured a sustainable supply of the fruit, allowing us to offer you this remarkable eau-de-vie straight from the Oaxacan Sierra Norte!
Maestro Destilador Rommel Krassel
Distilled from 100% guanabana (soursop) sourced in the city of Tehuacán,
approximately 50 kilometers from the distillery
Fermented in stainless steel for 10–12 days using Champagne yeast
Distilled twice in copper alembic pot stills
Rested in glass 1 year before bottling
Tasting Notes,
Nose: A malty and tangy nose continues to the palate with delicate notes of goat cheese, vanilla, and cardamom custard;
Palate: French pastry complemented by a bit of farmyard funk. A silky finish with a touch of spun caramel leaves a lingering feeling of having visited a countryside pâtisserie.
Overall Rating
0 out of 5 Based on 0 Review
