This sings a sensory song of rich and wide cut of sweet agave.
A mosaic of nuanced flavors that include sandalwood, cinnamon, lemongrass, and a mineral tang are all supported by a center beam of roasted agave. This is something to contemplate that really brings a bouquet to the table and reflects all the elements of its creation.
What’s going on here flavor wise opens the argument about how close the Pacifica – as its called on the label – is to the Espadin. Some argue that it’s the same plant, some that it hybridized, some that it adapted to the local environment and is to be considered a distinct plant. The flavors are clearly distinct from Espadins in Oaxaca and other areas.
They roast their agave underground for about 36 hours, fermenting in stainless steel for 8-10 days with local spring water. It is then crushed with small mechanical shredders, and twice distilled in a classic Arabic alembic, which also has a stainless steel pot and copper alembic.
Spirit Type: Tequila