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Description

Tobasiche Espadin (2024) LalocuraAbout this Spirit This release was produced by Eduardo ngeles in Santa Catarina Minas, Oaxaca, using Tobasiche and Espadn agaves harvested after 1518 years and 12 years of growth, respectively. The agaves were cooked in a traditional prehispanic earthen pit, milled by hand using wooden mallets, and fermented naturally in Sabino wood vats for 1016 days before being distilled twice in traditional clay pots. Current Release Batch Number: ESP TOBAS A 24

• Agave: Tobasiche (A

• Batch Size: 300 litres (428 bottles)

Karwinskii) – Espadín (A

• Agave Age: 15–18 years (Tobasiche) – 12 years (Espadín)

• Agave Age: 12 years

milled by hand using wooden mallets

and fermented naturally in Sabino wood vats for 7–15 days before being distilled twice in traditional clay pots

Rhodacantha)

Technical Details

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using mature Cuishe agaves harvested after 14–16 years of growth

Product images are for reference