| Production Details | |
|---|---|
| NOM : | 1610 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Tahona , |
| Water Source : | Deep well water , |
| Fermentation : | 100% agave, Open-air fermentation, Cement Tank, Fermentation with fibers , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | - , |
| ABV/Proof : | 40% abv (80-proof) |
| Other : | - |
The aroma opens with vinegar and petrichor, followed by cooked agave, soft brine, yeast, and green plum. The ethyl is notably subdued, adding only a restrained edge to the otherwise earthy and fresh profile. On the palate, petrichor and plum lead, joined by lemon and orange citrus. The ethyl remains controlled and complementary, allowing light florals, purple plum skin, cooked agave, and crisp mint to come through. Nutty and bready tones add some depth, giving the palate a nice balance between freshness and earthiness. The finish tapers with sweet cooked agave, faint yeast, light salinity, and cinnamon. Petrichor persists as the other notes fade into a soft, earthy final impression.