On this special release of "Cerro de luz" the meaning of "Cascahuin", agaves cooked in 5 different earthen pit ovens for 120 hours are blended together before traditional tahona maceration. This is followed by open tank fermentation in wood with the agave fibres for 72 hours. Double distillation in copper pots with the agave fibres. Final Alc. Vol. of 49% without water dilution. For stabilisation, it is rested for five months in a glass container before bottling it. Simply magnificent!
CERRO DE LUZ – “HILL OF LIGHT”
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