Maestro: Edgar Angeles Carreno

Region of origin of the maguey: In South Sierra 

Type of oven: Truncated conical earthen oven

Type of crush: Electric Mill

Type of Fermentation vat: Sabino (Taxodium mucronatum)

Water used in fermentation: Well water

Type of Yeast: Wild & Ambient 

Type of still: Filipino Style Clay Pot Stills 

ABV: 51.90% ALC./ VOL.

Size: 750 ML

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