Mexican whisky produced with four types of native corn from the valleys of Oaxaca.
White and yellow corn are perceived in notes of red apple and banana, while purple and red varieties evoke the humidity of huitlacoche, bringing the flavors close to the earth.
Aging lasts 3 years and is distributed in three different types of wood: new French oak, used American oak, and ex-sherry barrels.
Colour: Light amber with golden reflections
Aroma: Aromas of honey and red apple, hints of hazelnut and notes of peach
Taste: On the palate, notes of roasted cocoa, caramel, spices and vanilla.