A confident blend of our Espadin, Madre-Cuishe, and Tobalá agave are brought together to create our unique Ensamble. This is a sublime entry point to our Signature line, to sip or for that elegant cocktail.

agave type

50% estate-farmed Espadín, 25% wild Madre-Cuishe, 25% wild Tobalá

soil/habitat

Varied soils, terrains, and altitudes

region

Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula

oven

Cooked for 3-5 days in an earthen pit using ocote (pine) wood

mill

Crushed in tahona (circular millstone)

fermentation

10-12 days in pine vats with wild (natural) yeast

distillation

Twice distilled in copper stills

aging

None