Espadín Agave

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In the mountains near San Juan and San Luis del Rio near Oaxaca, we harvest Espadín agave at elevations up to 8,000 feet. We believe that elevation is key and have found the higher we go in the Sierra, the more elegant the resultant spirit.

Sombra Joven Production

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Cooking:

Conical stone pit ovens, fueled by oak wood. Length: 4 days.

Milling Type:

Mechanical tahona, fueled by solar panels.

Fermentation:

Natural open air. The crushed agave pulp and fibers are placed in wooden vats and fermented with wild yeasts (no chemical accelerants) for 8 days average.

Distillation:

The fermented agave juice & fibers are distilled twice in copper pot stills.