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Chato is a subvarietal of Agave angustifolia endemic to the state. More commonly known in Oaxaca as Espadín, there are more than twelve subvarietals distinctly identified in Jalisco, several of which were among the many different types of agave once commonly used in the production of tequila.

Agave………………… 100 % agave
Type of Agave……..…. Angustifolia (Chato).
Cook…………….…… Brick Steam Oven.
Mill………….……..… Double Pass Mill.
Fermentation..……….. Open Stainless Steel 7 days.
Yeast……………..…. Wild and Proprietary.
Water Source………… Natural Spring Water.
1st Distillation…..……. Stainless Steel Still.
2nd Distillation……….. Copper Still.
Rested……………….. 45 days in Stainless Steel Tanks.
Alcohol Proof……..…. 92 proof.

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