Sergio Juárez Patricio harvested close to 2,500 kgs of wild Tepextate to distill at his palenque in the village of San Agustín Amatengo, Oaxaca. After roasting and fermenting, Sergio uses a refrescadera still, which is typical in the region of Ejutla and allows for what is essentially a double-distillation through a single pass. The nose on this spirit is invitingly fresh with sweet and savory notes on the palate.
How It's Made
This Tepextate is wild harvested, pit roasted and milled by a Tahona pulled by two bulls.
Fermentation is done in cypress pine tanks with spring water and distilled in a refrescadera still.