It takes the sugars within the Espadin somewhere between 4 to 10 years to reach maturity depending on the temperature and other environmental conditions. Cooler climates allow the Espadin to mature slower and develop more intense flavors.

To produce one bottle of our Espadin it takes between 9 and 10 kg of agave.

As we work with a growing number of Maestros, their production means can vary. Some prefer Artisanal while others give preference to Ancestral methods. And this significantly influences the taste of their spirits.

Launching batch summer 2023
MAESTRO Reymundo González
LOCATION Sola de Vega, Oaxaca
COLOR Cristaline
AROMA Chocolate and roasted pineapple with herbal hints
BODY Creamy, full bodied
TASTE Licorice root with smokey molasses, spices. With a prolonged and fresh green aftertaste.