Amarillo (A. Rhodacantha), Chico Aguiar (A. Angustifolia)
Llano Grande, Cabo Corrientes, Costa de Jalisco
OVEN / FUEL
Above ground adobe / black oak
By hand with mallet
Wild fermented in cypress with spring water (with bagasso)
2x in filipino of copper with tree trunk (with bagasso)
Aroma – sweet smoke, roasted pineapple & green peppers
Taste – earth, pine, herbs, wood
Texture – fresh and bold with a velvet finish
Varies by batch
Using a machete to remove the pencas.
This oven is build partially into a hillside, which helps retain the heat.
Agave Rhodacantha, a large agave called Amarillo in this area. Angustifolia is also used, in roughly equal parts.
A conoa, or canoe, is a hollowed out tree trunk and is often used to mill cooked agave.
Don Beto uses rectangular cypress containers and adds fresh spring water.
Twice distilled in a tree trunk made from the higuera blanca tree. Internal condensing.