THE DEMON'S SHARE

Distilled in a column still, characteristic of the Spanish style, El Diablo uses endemic yeast to transform its juice into a particularly aromatic nectar. He finally ages it in American oak barrels for 6 long years.

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In this hot and tropical climate, El Diablo appropriates up to 10% of the liquid contained in its barrels which were until now reserved for angels. The indigenous population now evokes the part of El Diablo, forever endorsing the part of the angels. El Diablo celebrates "The Demon's Share" with floral and vanilla notes, exacerbated by a touch of hibiscus, supported by touches of orange marmalade and a chocolatey finish.