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