This batch of Puntas de Espodin was distilled by Eduardo "Lalo" Perez, son of Eleuterio "Tio Tello Perez Ranos. This 152 liter batch is representative of what the father-son duo colloquially refer as "punteado" in reference the spirit's higher alcohol content. The 150 liters of "punteado" were part of 350 batch of Espadin that Lalo left at a higher ABV. He made the batch by harvesting Espadin (a. Angustfolia Haw) from the region and then roasted them in an underground conical oven with mesquite oak firewood for six days. After cooking the agaves, Lalo, along with friends and family members chopped the agave into small pieces with a machete, then mashed the cooked agave with large hammers made of mesquite in a wooden trough. After the crush, Lalo allowed the mash to dry-ferment for three days, then added well water and allowed the tanks for another fourteen days. He then double-distilled the fermented mash in two copper alembic-style stills at his w palenque in El Nanche, Oaxaca. Bottled March 2024
Aromas of sliced apple, wet clay, petrichor, and hints of ripe tropical fruits jump from the glass. Flavors of earthy black tea accented by mesquite fade into a sweet roasted yam richness. More earth and minerality come through in the finish with a pop of herbal notes.
