Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Emrich-Schonleber ferments it dry

and Emrich-Schonleber ferments it dry with native yeasts in stainless steel

Aged in ex-American Whiskey barrels for one year Made with 100% Blue Agave

That is a field blend in the oldest sense of the term

unique and true natural preservative that leads to the evolution of the product’s organoleptic characteristics

Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Emrich-Schonleber ferments it dryTobaziche does not look like an agave. It looks like a tree: a long woody trunk topped with a shock of leaves, part of the karwinskii family, and it takes well over a decade in the ground before anyone can harvest it. The Ramirez family works with it in Oaxaca the way their people always have, roasting the agave in an earthen pit, fermenting in wood and distilling in small batches. Rezpiral bottles each of those batches separately, so what you are