Eduardo Ángeles
50.64% October, 2020
Santa Catarina Minas, Oax.

A rich, savory nose laced with hints of apricot and iodine. The first sip offers woody notes that segue to flavors of cooked oatmeal, toasted grains and almond butter. The gripping, spicy finish gives the first reminder that this batch tips the scales over 50% ABV. A textbook example of how different maguey capón can be from maguey velilla.

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Chucho Sánchez
46.7% May, 2021
San Baltazar Chichicapam, Oax.

Mild aromatics - citrus oils cut with bubblegum and petrol - is this what they think your car smells like after being detailed? If only. A bunch of boxes get checked on the palate: caramel, raisins, oak, roast agave, rice pudding. A chewy finish with some more sweetness in the form of malt balls.

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Paula Aquino Sánchez
47.5% November, 2020
Logoche, Miahuatlán, Oax.

Given several minutes in the glass, this batch offers aromas of strawberry jam, limestone soil and tarragon. On the palate - plums, green peanuts, mint, and a young pine-needle pie type thing you can imagine Noma would serve for dessert. Think about that imaginary dish for a minute while this pour finishes chalky.

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