NETA Ensamble

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The García family used 110 Madrecuixe, 40 Bicuixe, and eight large Espadín magueys, imparting a slightly dominant Madrecuixe presence in flavor and aroma. The complexities from the inclusion of the Bicuixe and Espadín are revealing in their own right, and together compose a wonderful portrait of the flavors of eastern Miahuatlán. Interestingly, a different technique was applied to the second round of distillation in which a small amount of leftover mash or bagazo was reintroduced to the copper pot, with the idea being that the agave fibers would add to the flavor and texture, but could also potentially trap excess methanol preventing it from passing through the tubing and serpentine.

  • Maguey(es): Madrecuixe, Bicuixe (Agaves karwinskii) & Espadin (Angustifolia)
  • Provenance of the maguey: locally cultivated
  • Producer: Tomás García Cruz and Sons
  • Region: Logoche, Miahuatlán
  • Date of production: October 2018
  • Soil type: Rocky, white soil – Piedra pedgregosa
  • Rest time after harvest: Four days
  • Oven: Conical earthen oven; Five days with mesquite wood
  • Rest time after oven: Two days
  • Maceration: Machete and mechanical shredder
  • Fermentation: Native yeasts; Montezuma cypress sabino wood vat
  • Dry fermentation time: Three days
  • Wet fermentation time: Eight days
  • Distillation: 2x in copper pot stills
  • Final composition: Heads, hearts, and a touch of colas
  • Lote: GVENS-001 (162 bottles)
  • ABV: 47.2%

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