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