Description
Wahaka takes their Espadín, hides it away in American oak barrels for six months and out comes a perfectly aged Reposado. You’ll find a richness of notes in a slightly smoother and delightfully caramel complexion.
AGAVE TYPE
Estate-farmed Espadín harvested after 7-8 years
REGION
Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula
OVEN
Cooked for 3-5 days in an earthen pit using 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
4-6 months in re-charred American oak barrels with agave worms
40% ABV – 80 Proof
