Description: Alberto Ortiz produces this distinctive expression of EspadÃn in his village of Bramaderos, Oaxaca. The agave is roasted in an oven pit, manually crushed with a wooden mallet, and fermented for 7 days using the local ambient yeast. The fermented mash is then distilled in a 350-liter copper pot still and bottled at cask strength, with an ABV of 49%. Only 1,333 bottles were produced.
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