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Agave roasted in earthen pits and wild-fermented: smoke with a sense of place.
Oaxaca and eight more Mexican states
Mexicans have distilled roasted agave for centuries, and the 1994 denomination of origin drew the modern map: nine states, with Oaxaca the beating heart.
Agave piñas roast for days over wood and stone in earthen pits (that is where the smoke lives), then are crushed, fermented with wild or cultured yeasts, and distilled, often in clay or copper.
Roasted agave, green pepper, tropical fruit, and mineral smoke. Espadín is the friendly center; wild agaves go stranger.
Did you know
The worm in the bottle is 1950s marketing, credited to producer Jacobo Lozano Páez; Mexican rules actually ban it from tequila.
Also known as: ayuuk
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