5S MX


Bicuixe by Atenogenos Garcia 48.7%

Region: San Isidro Guishe (Miahuatlan area, see Ens5)

Plants: 12-15 yrs

Cooking: Conical earth oven 8 days

Wood: Guamuchil & mezquite

Crushing: Tahona

Fermentation: 6 days in ‘Sabino’ tubs 

Water: Well

Stills: Copper

Date of Production: October 2019

Liters Produced: 62

LOTE: BC04-19MX

Ensemble 5 Magueys by Atenogenos Garcia 49.9%

Region: Miahuatlan de Porfirio Díaz

Plants: 1.6 tons of Karwinskii (40% Bicuixe, 20% Madrecuixe, 20% Verde)
200 kg of A. Angustifolia (10% Espadín)
200 kg of A. Tequilana (10% Azul)

Cooking: Conical earth oven 6 days

Water: Well

Wood: Guamuchil & mezquite

Crushing: Tahona

Fermentation: 9 days in pine and ‘sabino’ tubs

Stills: Copper

Date of Production: December 2019

Liters Produced: 115

LOTE: EN5M01-19MX

Bruto Reposado by Isidro Rodriguez 48.8%

Region: Río de Parras

State: Michoacan

Plants: (A. Inaquidens) 10-15yrs

Cooking: Conical earth oven 6 days

Crushing: Hand Crushed

Fermentation: Underground stone tubs with pulque (como pie)

Water: Spring

Stills: Filipino (wood with copper)

Date of Production: March 2018

Aging: 7 months in American Oak

Liters Produced: 85

LOTE: REPO01-19MX

Papalote by Delfino Tobon 47.5%

Region: Mixteca Poblana

State: Puebla

Plants: (A. Potatorum) 8-10yrs

Cooking: Conical earth oven

Wood: Mezquite & Rompebotas

Crushing: Mechanical

Fermentation: Natural with spring water

Stills: Copper hybrid with stainless steel (3 plates)

Distillation: Single

Date of Production: April 2018

Liters Produced: 45

LOTE: PT02

Pichomel by Atelo Ramirez 48.4%

Region: Mixteca Poblana

State: Puebla

Plants: (A. Marmorata) 12yrs

Cooking: Conical earth oven (6 days)

Crushing: Hand hammered

Fermentation: Natural with spring water

Stills: Hybrid of steel, copper, and clay

Date of Production: July 2019

Liters Produced: 110

LOTE: PICH02-19MX

Tobala by Tio Pedro 49.6%

Region: Santa Catarina Minas

Plants: (A. Potatorum & A. Seemaniana) 8-15yrs

Cooking: Conical earth oven

Crushing: By hand with mallet (see bottle picture)

Fermentation: 2 pine tubs

Water: Well

Stills: Clay

Date of Production: April 2019

Liters Produced: 85

LOTE:TBTP01-19MX

Tobala-Tobasiche by Tio Pedro 51.6%

Region: Santa Catarina Minas

Plants: 35% Tobalá, 65% Tobasiche, 8-15yrs

Cooking: Conical earth oven

Crushing: By hand with mallet (see bottle picture)

Fermentation: 2 pine tubs

Water: Well

Stills: Clay

Date of Production: April 2019

Liters Produced: 52

LOTE:TBTZ01-19MX

Tobala de Cuero by Alberto Martinez 48%

Region: Santa Catarina Albarradas

Plants: (A. Potatorum & A. Seemaniana) 8-15yrs

Cooking: Conical earth oven

Crushing: By hand with wood mallet

Fermentation: 4 days in hide

Water: Spring

Stills: Clay

Date of Production: August 2019

Liters Produced: 18

LOTE:TBCUERO01-19MX