Rayo Seco - Criollo
By Maestro Miguel Cevero
Maguey: Criollo (A. angustifolia ssp)
Region: Zumpahuacán, Estado de México
Altitude: 5,446 ft
Maestro Vinatero: Miguel Cevero
Roast: Conical earthen oven
ABV: 48%
Grind: Hand-mashed with a wooden mallet
Fermentation: Wild yeast and spring water
Distillation: Twice in a copper pot inside a cascomite trunk
Tasting Notes:
A rare bottle from Estado de México, this criollo is complex yet approachable with its sweet notes of raisin and honey punctuated by mango pulp, star anise and cinnamon.