Cuish Espadin, mexicano
Agave: Angustifolia, rhodacantha
Maestro: Franscisco Garcia Leon
Village: San Guillermo, Miahuatlan, Oax
Oven: Conical stone oven
Fermentation: natural in sabino wood
Water source: Well
Proofing: Distilled well water, body and heads
Distillation: Twice in copper w/refrescadera
Crush: Horse drawn stone tahona mill
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