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and bottled on-site
warming finish with lingering oak spice
we wanted to create a “grown-up” and above all natural alternative
Crafted using the Two Times Oak double-barrel technique
and oak char — smooth yet rugged
Veintiocho Arroqueno Agave Spirit distillerie-coeur-de-cuivre and bottled on-siteMaestro destilador: Armando Rodriquez. Sola de Vega, Oaxaca. Cooked in an earthen oven, mashed by hand with mallet, fermented in Sabino vats, and distilled in a clay pot. In Sola de Vega the tradition of planting and reproduction of agaves is preserved. Armando is the second generation of distillers in this community and every year he dedicates part of his time to planting and collecting agave seeds.
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