ZACATECAS
MAESTRO
Jaime Bañuelos
MAGUEY (AGAVE)
Weber Azul (A. Tequilana)
VILLAGE
Hacienda de Guadalupe
OVEN / FUEL
Cylindrical pit / black oak
MILL
Tahona
FERMENT
Wild fermented in oak vats (with bagasso)
DISTILLATION
2x in 400 liter alembic of stainless steel and copper (with bagasso)
NOTES
Aroma – sweet smoke, roasted pineapple & green peppers
Taste – earth, pine, herbs, wood
Texture – fresh and bold with a velvet finish
ABV
Varies by batch
Harvest
Most agave, the Blue Weber included, must be cut in halves or quarters before roasting.
Cook
Pit roasting Blue Weber produces a flavor journey into the past, where tequila and mezcal intersect.
Agave
The Bañuelos family farm their own Blue Weber for their mezcal. Seen here are several quiote, which allow reproduction by seed for greater genetic diversity.
Mill
A large stone wheel called a tahona, pulled by a horse.
Ferment
Fermentation is done with wild, ambient yeast in oak vats.
Distill
A stainless steel pot still is used twice. Distillation one the first run is done with bagasso.
