MICHOACÁN
MAESTRO
Guadalupe “Lupe” Perez
MAGUEY (AGAVE)
~50% Chino (A. Cupreata),
~50% Alto (A. Inequidans)
VILLAGE
Tzitzio, Michoacán
OVEN / FUEL
Conical pit / black oak
MILL
Mechanical
FERMENT
Wild fermented in wooden,
in-ground vats (with bagasso)
DISTILLATION
2x in 400 liter filipino of wood and copper (with bagasso)
NOTES
Aroma – vegetal, ash, crushed stone
Taste – tropical fruit, pepper, campfire, apple
Texture – rich, creamy, long and soft
ABV
Varies by batch
Harvest
Wild harvesting in the mountains of Michoacán.
Cook
An earthen, conical pit is used to slowly roast the agave.
Agave
Inaequidens and Cupreata are combined for the delightful ensamble.
Mill
Small, mechanical mill. Much more similar to a wood chipper than a roller mill.
Ferment
Vats in the ground, which are lined with wood to help promote healthy ferments and aid in some consistency between batches.
Distill
Lupe has two very similar stills, both are constructed with wood almost like an open ended cask, and feature internal condensation.
