Wahaka takes theirEspadn, hides it away in American oak barrels for six months and out comes a perfectly aged Reposado. You’ll find a richness of notes in a slightly smoother and delightfully caramel complexion.

AGAVE TYPE
Estate-farmed Espadn harvested after 7-8 years

REGION
Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula

OVEN
Cooked for 3-5 days in an earthen pit using pine wood

MILL
Crushed in tahona (circular millstone)

FERMENTATION
10-12 days in pine vats with wild (natural) yeast

DISTILLATION
Twice distilled in copper stills

AGING
4-6 months in re-charred American oak barrels with agave worms

40% ABV – 80 Proof