El Lobo de la Sierra - ‘The wolf of the Mountain’. To know ‘Lobo’, Gerardo Peña, is to love him. You immediately feel his love of family, raicilla, and life. From the Sierra Occidental of Jalisco, Lobo’s signature profile is as unique as his personality. As the producer for La Venenosa Puntas, Lobo has now developed his own brand, which we are thrilled to present.
Agave
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Lobo takes a low intervention approach to farming. He leaves all the trees and plants agave around them. Shown here are Agave Maxamiliana, which is used for both his flagship expression and his new ensemble.
Mill
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A small mechanical mill and machetes are used to process the cooked agave piñas to prepare them for fermentation.
Harvest
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Harvesting is done with a coa when the agave are mature, which takes 6-7 years for Maximiliana. Many agave are allowed to flower, supporting the genetic diversity of the crops.
Ferment
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Fermentation in wood barrels, with bagasso.
Cook
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The agave in this region are often cooked above ground. This oven is made of adobe and stone, and is fired by oak.
Distill
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Lobo has two well crafted stainless steel alembic stills with copper condensation coils. These, without doubt, contribute to the clean and composed nature of his raicilla, which he calls vino de cerro.
