Roasted in an earth oven with oak for 121 hours, hand crushed, fermented in wood vats made of Ayacahuite and Pino for 12 days, and distilled in traditional filipino stills made of Pino and Ayacahuite.
This manso has a downright herbal flavor that reminds me of a sotol. Sharp notes of sage which have a touch of richness on the back of the throat. The high contrast between the smell and flavor makes it quite an experience.
