NETA is available in the United States through select retail partners.
Each bottling is produced in small batches in Miahuatlán, Oaxaca, highlighting the region’s unique terroir, distinct agave varieties and traditional production methods.
Tequilana 2023, Wilfrido García Sánchez
In the days following the full moon of January 2023, Wili harvested 145 piñas totally around 5,300kg for the crafting of this batch. After an extended fermentation that concluded after 18 days, the first found of distillation in two copper pot stills was finished on February 28. The shishe was left to rest for almost a month before the 1,650 liters were distilled a second time. The twice distilled liquid was left to rest until the first week of June when Wili made a careful composition of his different cuts of heads, hearts, and tails until he was satisfied with the appearance of a long lasting cordón cerrado and a total of 600L at 49% ABV.
Tepextate capón 2023, Tomás García Cruz
The entire harvest of 10 tons of Tepextate capón from adjacent lands of rocky and limestone-rich, white terrain in Santa Cruz Monjas was roasted in a single oven over six days before being unearthed, rested and subsequently macerated with a tractor-drawn tahona. The fibers and juices were collected and left to ferment in seven different Montezuma cypress vats. Given the quantity of agave and the limited amount of fermentation vessels and stills, the fermentation and first round of distillation was staggered in multiple rounds over the course of eleven days. After working through all of the mash, nearly 1000 liter of low wines, known as shishe or ordinario, at around 18% ABV were collected and rested for two days before being refined for a second distillation. After a careful composition of heads, hearts, and tails, the family produced a total of 365 liters at 47.8% ABV.
Espadín + Bicuixe 2020, Heriberto García Sánchez
This 700L batch was made with a nearly 60/40 combination of wild harvested Bicuixe and homegrown Espadin gathered from two different parcels of family land in Logoche. This fantastic field blend is a quintessential expression of the regional terruño and showcases the young palenquero’s knowledge of fermentation and distillation. Heriberto kept count of the agaves that were harvested and weighed them prior to roasting the piñas for seven days. 38 large, ripe, and quiotudo Espadín plants were selected and totaled 4,500kg. The 6,080kg of six month to two year capón Bicuixe that were added to mix required the collection of 850 piñas of vastly vary sizes. Carefully processed, Pony finished distillation in April 2020 and made a final composition in May 2020.