Description
Each tequila ferment is double-distilled in hand-crafted Mexican copper pot stills, with the final blend consisting of 80% wild yeast and 20% Champagne yeast. Using open-air stainless steel tanks, agave fibers from the milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.
Tasting Notes
Nose: Cooked agave, orange zest, honey, cucumber, sea salt, and pepper
Palate: Citrus-forward, floral, cooked agave, pineapple, clove, honey dew, bell pepper, and hints of brine
Finish: Crisp and peppery, with notes of orange, grapefruit, sea salt, mineral, and cooked agave
ABV: 40%
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