GUERRERO
MAESTRO VINATERO
Israel Ríos Bucio
MAGUEY (AGAVE)
Penca Ancha, silvestre (A. Cupreata)
VILLAGE
Coyuca de Catalán, Guerrero
OVEN / FUEL
Earthen pit / blends of red, white and black oak
MILL
Mechanical
FERMENT
Wild fermented in tomba (with bagasso)
DISTILLATION
2x in 100L higuera tree trunk w/ copper (with bagasso)
NOTES
Aroma – rainforest, soil, soft flowers
Taste – wet soil, violets, saline
Texture – spicy, medium body, waxy finish
ABV
Varies by batch
Harvest
Nothing is more important for mezcal than taking care of the agave. They must be harvested when their maturity reaches its peak.
Cook
A very small pit and a mixture of wood types is used to cook the wild Cupreata.
Agave
100% wild Agave Cupreata us used here. Locally they call it Penca Ancha. It can grow in some impressive places, like cliff faces or tree wells.
Mill
The cooked agave are chopped with a mechanical mill.
Ferment
Fermentation is done in tomba, or plastic barrel. The distillery is hike in only, so this is an easier container to carry.
Distill
This tree trunk is made from the higuera blanca tree trunk. Its hollowed out and sits over a copper pot. This ancestral practice is very uncommon in Guerrero. Beautiful!
