Maguey Espadin – Distilled With Chicken Breast
Agave Angustifolia
100% Agave Aangustifolia Haw
"If there is Mezcal, there is love "
Maguey Espadin – Distilled With Chicken Breast
General description
Artisanal Extra Premium Mezcal inspired by the Day of the Dead offerings for its enriched elaboration of spices, fruits and seeds.
Tasting Notes
The rich and robust flavor is achieved through a special artisanal distillation process. It uses a chicken breast, seasonal fruits, almonds and a few other ingredients.
Powerful on the palate with citrus flavors, well balanced acidity and a long smoky finish, an elegant and very aromatic distillate.
Brand
Son De Oaxaca
Type
Agave Angustifolia
State
Oaxaca
Estate
Oaxaca
Liquor Category
Mezcal
Country
Mexico
Region
Valles Centrales
Made from
100% Agave Aangustifolia Haw
Developed Since
2015
Min Age Agave Growth
6 to 8 years
Fermentation Process
Natural fermentation from 8 to 10 days, in wooden vats
Prod. Bottle
1000 ltrs. per month
Back Label
NO
Distillation Process
Triple distillation in copper still
Prod. Barrel
N/A
UPC/EAN Barcodes
Unassigned
Certificate of Profile
By Consejo Regulador de la Calidad del Mezcal
Alcohol Vol
46% / 92 Proof
Mini. Sugar Content Plant
30%
Size ML
700 ML
Bottle per box
6
Weight bottle
3.45 lbs
Box top
CTN
Weight bottle
3.45 lbs
Box PU
6
Pallets on CTN 20
11
Pallet CTN
84
Box Measure
11.6x9.6x8.3 inches
Pallets on CTN 40
25
Pallet Size
47.3x62x31.5 inches
Weight CTN
20.7 lbs
Pallet Bottles
504
Weight Pallet
1738.8 lbs
Government Warning
YES
The Process
Fermentation
The master mezcalero adjusts the degree and then 4 filtrations are made, 3 polypropylene filters of different diameters and a fourth pressure filter press with 20 stages.
The agave cores are cooked in stone ovens to hydrolyze the inulin into fructose
Quality system that ensures compliance with standards, alcoholic strength, net content, and the quality of each of the inputs; bottle washing is under pressure, and packaging is in an automated process
Filling and FInal Process
Strict selection of agaves, cooking process in an earth oven, grinding in a bakery pulled by a mule, natural agave yeast, slow distillation, in the second distillation the mezcal is obtained and in the third distillation spices, cinnamon are added to the alembic , seasonal fruits, almonds and chicken breast
