Veintiocho Espadin Agave Spirit tres-quatro-y-cinco Don Emigdio’s Pechuga recipe consists

Don Emigdio’s Pechuga recipe consists of both farm-raised chicken and turkey breast along with cinnamon

a collection of unique casks of exceptional quality is hand-selected by our Head Distiller

So he can proudly claim: “We are a zero-waste company with no production residues

Flavor: Predominantly spicy (black pepper)

We’re a craft distillery

Veintiocho Espadin Agave Spirit tres-quatro-y-cinco Don Emigdio’s Pechuga recipe consistsMaestro destilador: Lorenzo Martinez Monterroza. Santiago Matatlan, Oaxaca. Cooked in an earthen oven, crushed by tahona, fermented in pine vats, and distilled in a copper still. In Sola de Vega the tradition of planting and reproduction of agaves is preserved. Armando is the second generation of distillers in this community and every year he dedicates part of his time to planting and collecting agave seeds.