COSTA
MAESTRO
Alberto Hernández
MAGUEY (AGAVE)
Amarillo (A. Rhodacantha), Chico Aguiar (A. Angustifolia)
VILLAGE
Llano Grande, Cabo Corrientes, Costa de Jalisco
OVEN / FUEL
Above ground adobe / black oak
MILL
By hand with mallet
FERMENT
Wild fermented in cypress with spring water (with bagasso)
DISTILLATION
2x in filipino of copper with tree trunk (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
Using a machete to remove the pencas.
Cook
This oven is build partially into a hillside, which helps retain the heat.
Agave
Agave Rhodacantha, a large agave called Amarillo in this area. Angustifolia is also used, in roughly equal parts.
Mill
A conoa, or canoe, is a hollowed out tree trunk and is often used to mill cooked agave.
Ferment
Don Beto uses rectangular cypress containers and adds fresh spring water.
Distill
Twice distilled in a tree trunk made from the higuera blanca tree. Internal condensing.
