Espadilla is a regional name for Agave Rhodacantha, which is commonly referred to as Mexicano in Oaxaca. This species was cultivated and harvested from the neighboring state of Morelos and distilled using a makeshift still fashioned from a galvanized steel barrel, a clay cazuela cap and a copper serpentine. On the palate, this batch is an enthralling rollercoaster ride of flavors from fruity and sweet, to sharp and dry while still staying impressively balanced.

This Espadilla species was cultivated and harvested from the neighboring state of Morelos. Pit roasted and milled by hand with wooden mallets. Fermented in timber and distilled using a hybrid steel, copper and clay still. The still is a great representation of Mexican engineering and working with what you have.