Distilling Season(s): January-July

Woods used in Oven: Encino amarillo, encino prieto, tepozcahuite, tepehuaje

Agaves used: Papalote, Azul, Zacatoro

Oven Size: 10 tons

Cook Time: 4-5 days.

Rest Between Oven and Mill: 1 day

Mill Type: chopped with a hatchet, then fed into a wood chipper

Fermentation vessel: Open air ayacahuite tinas

Water Source: Spring

Fermentation Time: 5-7 days

Still Type: 2 Copper Alambiques (400 liters/each)

Distillations: 2

Composition: 40% cuerpo, 30% puntas, 30% colas.

MAL BIEN BLACK TAPE - CIRO & JAVIER BARRANCA

$104.00Price

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