La Venenosa Puntas has the distinction of being the first puntas ever released into the market. Puntas are over-proof, lower yield agave spirits made when the maestro makes the second cut on the second distillation much sooner than usual. The result is a higher concentration of the upper heart which has more esters and where we experience intense aromas. La Venenosa Puntas is a wonderful sensory explosion with intense aromas and expressive flavor.
Don Gerardo Peńa
Lechugilla (A. Maximiliana)
OVEN / FUEL
Adobe / black oak
Mechanical and by hand
Wild fermented in oak vats (with bagasso)
2x in alembic of stainless steel
Aroma – stone fruits and desert herbs
Taste – peach, apricot, blueberry, sage, mint
Texture - crisp with medium acidity
Varies by batch
Incredibly amusing when enjoyed with food, this expression is balanced well by blue cheeses such as Chiraboga from Germany or St. Agur Bleu from France. The high proof and engaging texture plays harmoniously with the forward flavors of the cheeses.
Lobo in the field.
Lobo's oven is above ground and made mostly of stone.
Lobo's fields of Agave Maxamiliana. He uses low intervention techniques to take care of the environment.
It is often a family affair to process all the cooked agave. Machetes and a small mechanical mill are used here.
Most of Lobo's fermentation uses wood, but some tomba is used. The white buckets are for transporting the musto.
Two distillations in stainless steel alembic.