Ensamble (Espadin/Cuishe)Batch/Quantity Information: 400 liters per batch How much yield do we get out of one roast/crush/ferment/distillation cycle? 400 litersMaestro: Erasto Hernandez Martinez Location: Tlacolula de Matamoros, Oaxaca Agave Origin: Tlacolula de Matamoros, Oaxaca ABV/Proof: 40.2% - 80.4 Proof Roast Time: ~72 Hours Resting Time (between cook and crush): 15 daysRoast Type: Traditional horno (earthen oven) Wood Type: OakMaturation Time: Espadin - (Agave Angustifolia): ~7 years Maturation Time: Cuishe - (Agave Karwinkii): ~9 years Crush Type: Donkey Pulled Stone Tahona Wheel Fermentation Time: 8 days (temperature dependent) Fermentation Tank Type: Wood - oak Copper Pot Still - Double Distillation Terroir Notes: Erasto roasts the pinas with a 40lb bag of chilies including pasilla, ancho, guajillo. NOM: 0685XFormat: 750ml Tasting Notes: Floral, Smoke, Mineral, Dry, Earth, Green