Espadin (Victor + Emanuel RAMOS):
OVENS: 15 ton pit
COOK TIME: 6 Days
WOOD: encino, guamuche, mesquite
REST: tepextate and tobalá are milled immediately,
others rest 5-7 Days
MILL: tahona
FERM TANKS: sabino, oak
WATER: well
FERM. TIME: 3-8 days
DISTILLATIONS: two
STILLS: two copper alambiques con refrescadera
ABV: 48% ALC./ VOL.
Size: 750 mL
Azulin (Victor + Emanuel RAMOS):
Agave: Americana
Maestro: Victor + Emanuel Ramos
Village: Miahuatlan, oaxaca
Oven: prehispanic
Fermentation: cypress with well water
Water source: well water
Proofing: head and tails
Distillation: twice copper alambiques
ABV: 47.68%%
Size: 750ml
Verde (Victor + Emanuel RAMOS):
Agave: Rhodacantha
Maestro: Victor + Emanuel Ramos
Village: Miahuatlan, oaxaca
Oven: Prehispanic
Fermentation: cypress with well water
Water source: well water
Proofing: head and tails
Distillation: twice copper alambiques
ABV: 47.84%
Size: 750ml
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