PUNTAS
PUNTAS
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.
MAESTRO
Don Gerardo Peńa
MAGUEY (AGAVE)
Lechugilla (A. Maximiliana)
VILLAGE
Jacales, Jalisco
OVEN / FUEL
Adobe / black oak
MILL
Mechanical and by hand
FERMENT
Wild fermented in oak vats (with bagasso)
DISTILLATION
2x in alembic of stainless steel
NOTES
Aroma – stone fruits and desert herbs
Taste – peach, apricot, blueberry, sage, mint
Texture - crisp with medium acidity
ABV
Varies by batch
SUGGESTED PAIRINGS
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.
Harvest
Lobo in the field.
Cook
Lobo's oven is above ground and made mostly of stone.
Agave
Lobo's fields of Agave Maxamiliana. He uses low intervention techniques to take care of the environment.
Mill
It is often a family affair to process all the cooked agave. Machetes and a small mechanical mill are used here.
Ferment
Most of Lobo's fermentation uses wood, but some tomba is used. The white buckets are for transporting the musto.
Distill
Two distillations in stainless steel alembic.
