Light golden in color with aromas of citrus, vanilla, and floral hints from the high-altitude landscape of Rancho El Pandillo. The palate opens with pepper and butter, moves through caramel, honey, and grapefruit, and finishes with a whisper of cinnamon and semi-sweet chocolate.
Master Distiller Felipe Camarena slow-cooks agave in a stone oven for 28 hours, mills through a roller mill, and ferments in stainless steel tanks using a blend of rainwater and spring water native to the estate. Distilled twice in copper pot stills. Rested three to six months in American oak bourbon barrels. NOM 1579. Los Altos de Jalisco.