The agave is a plant native to Mexico, grown in the fields and hillsides in arid, dry soil. Legend has it that a lightning bolt struck the agave plant, cooking and opening it, releasing its liquid within. For this reason, many call this liquid the ‘elixir of the gods’.
Artisanal with a modern
Counting with farms in Oaxaca as well as the northern state of Tamaulipas, where espadín finds the best conditions to develop its fullest flavor.
of 2019 showcased in the US edition of Wine Enthusiast Magazine.
Akul has a smooth, full bodied, rich agave flavor, with a light smokey finish that reminds us of the way the agaves are cooked. In Mexico it is common to taste it with an orange slice sprinkled with salt and chili.
With mild citric fruits like lemon, orange or grapefruit. It’s also great with ginger, basil, hibiscous or mint.
With raw seafood, deep fried appetizers and most mexican dishes. It's good as a digestive, excellent with citric sorbets, espresso coffee and chocolate.