“Espadin” A. angustifolia (cultivated) In this particular microclimate is taking substantially longer to mature than in other microclimates in Oaxaca. ABV: 53.75% Maturity: Approximately 10 years Tasting Notes: Aromas of dark cocoa, kirsch and ripe banana. On the pallet reminiscent of biting into a dusty gala apple, lightly smoldered smoke plume and lingering sweet marzipan.