Producer Mezcal Ensamble

Tasting Notes: Floral, Smoke, Mineral, Dry, Earth, Green

Batch/Quantity Information: 400 liters per batch 

How much yield do we get out of one roast/crush/ferment/distillation cycle? 5000kgs of agave yields: 400 liters

Maestro: Erasto Hernandez Martinez
Location: Tlacolula de Matamoros, Oaxaca
Agave Origin: Tlacolula de Matamoros, Oaxaca
40.2% – 80.4 Proof 

Roast Time: ~72 Hours
Resting Time (between cook and crush): 15 days
Roast Type: Traditional horno (earthen oven)
Wood Type: Oak

Maturation Time: Espadin – (Agave Angustifolia): ~7 years
Maturation Time: Cuishe – (Agave Karwinkii): ~9 years
Crush Type: Donkey Pulled Stone Tahona Wheel 

Fermentation Time: 8 days (temperature dependent)
Fermentation Tank Type: Wood – oak
Copper Pot Still: Double Distillation

Terroir Notes: Erasto roasts the pinas with a 40lb bag of chilies including pasilla, ancho, guajillo.  

NOM: 0685X
Format: 750ml 

ABV: 40.2%