Onofre Ortiz crafts this remarkable spirit in Bramaderos, Oaxaca, using cultivated Mexicano agave. The agave is cooked in an oven pit, manually crushed with a wooden mallet, and fermented for 7 days with the natural yeast from the region. The fermented mash is then distilled in a 350-liter copper pot still and bottled at still strength, with an ABV of 47.9%. Only 1,133 bottles were produced.
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