Made entirely from a single orchard of agave grown at 5,250’ elevation, Enrique Fonseca realized upon harvesting in 2013 that these agave were too dynamic to mix with others for a larger production. Instead he separated the El Maguey field plants, slowly baked them at low pressure, and double-distilled the spirit in a copper alembic pot still. He then rested the tequila for three years to achieve a complete rested oxygenation before finally bottling the small quantity in the Fall of 2016.
The first thing that hits you with this Blanco are the aromas of pure, roasted agave sweetness combined with tropical fruit and a hint of spice. Upon tasting, the spice is back, as are those same ripe fruits, and the black pepper blanco purists crave. Finish is clean and crisp, and leaves you wanting more.