Distilling Season(s): January-June

Woods used in Oven: Encino, tepozcahuite, tepehuaje

Agaves used: Papalote, Espadín

Oven Size: 10 tons

Cook Time: 6 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: 4 days

Still Type: 3 Copper Alambiques (300 liters/each)

Distillations: 2

Composition: 50% cuerpo, 30% puntas, 20% colas.

MAL BIEN BLACK TAPE - REFUGIO CALZADA

$104.00Price
Excluding Sales Tax