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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