SIERRA DEL TIGRE
Don Luis Contreras
Bruto (A. Inaequidens)
Manzanilla de la Paz, Sierra del Tigre
OVEN / FUEL
Earthen pit / black oak
By hand with mallet
Wild fermented in adobe, no water added
1x in filipino of clay (with bagasso)
Aroma – strawberries, cheese, wet soil
Taste – tart cherries, dark chocolate, sweet agave juice
Texture –rich, creamy, long finish
Varies by batch
Harvesting with a coa.
Tigre uses an earthen pit. This style of cooking is very common in this area.
Agave Inaequidens is known locally as bruto, and is a rather large agave with lower brix levels.
Mallets hammer the agave into a pulp and release any moisture, which is then fermented where it was smashed.
Fermenting in adobe in the ground helps regulate the temperature. 'Tigre' uses an incredibly rare dry ferment - meaning there is no water added.
These clay pots are used for a single distillation of this unique spirit!