An ensamble of wild cenizo and 60% espadín. The upland agaves were wood-roasted, crushed by hand, fermented in a wood-covered underground pit using wild yeasts, double distilled in a 300-liter copper potstill. The tiny cenizo is notoriously difficult to distill. Beautifully balanced: the calm rich espadín is perfect backdrop to the feral intensity of the wild cenizo.

A. The Product images shown are for illustration pourpose only and may not be an exact representation of the products. All bottles are 750ml unless otherwise specified. Wine vintage may also differ from image

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