A confident blend of our Espadin, Madre-Cuishe, and Tobal agave are brought together to create our unique Ensamble. This is a sublime entry point to our Signature line, to sip or for that elegant cocktail.

agave type: 50% estate-farmed Espadn, 25% wild Madre-Cuishe, 25% wild Tobal

soil/habitat: Varied soils, terrains, and altitudes

region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula

oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood

mill: Crushed in tahona (circular millstone)

fermentation: 10-12 days in pine vats with wild (natural) yeast

distillation: Twice distilled in copper stills

aging: None