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● Yeast: naturally present in the air
Fermentation: native yeast in Montezuma cypress woods tanks
Type of still: In Copper
Mashing: By hand with wooden mallets
Agave Field: San Jose
Real Minero - Largo, Espadín, Becuela, Tobalá, Coyota Madre Exclusives ● Yeast: naturally present inMaestro: Edgar Angeles Carreo Magueys: Largo, Espadn, Becuela, Tobal,Coyota Region: Central Valleys Type of Oven: Truncated Conical Earthen Oven Type of Crush: Hand mashed with a mazo in a stone pit Type of Fermentation Vat: Sabino (Taxodium muchronatum) Water used: Well Water Type of yeast: Wild & Ambient Type of still: Filipino Style Clay Pot Stills Distillation Date: February March 2019 Aged in Glass: 2 years Liters produced: 247 750 ml ABV: 52. 80
