UK Mainland Only
From Cool Chile HQ (W3)
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Nose: Pine, cacao, hay, and gentle smoke
Palate: Roasted apricot, black pepper, and a mineral-rich earthiness supported by citrus and grape.
Finish: Sweet oak, lingering smoke and chocolate milk
Good for: sipping, special occasions
Interesting fact: Atenogenes and José’s approach to cooking, fermentation, and distillation is slow and inefficient, each batch taking over 2 months from field to bottle.
Agave: Espadin, (8-12 years old) and Madrecuishe, (11-15 years old)
Region: Miahuatlan, Southern Oaxaca
Oven type: roasted in conical pit oven lined with large stones, known as a horno
Extraction method: tahona wheel
Fermentation: Wild yeast natural fermentation in open top wooden vats
Still type: fire powered 200 litre copper alembic (pot still)