VOLCANES
MAESTRO
Don Arturo Campos
MAGUEY (AGAVE)
Cenizo Gigante (Not yet classified)
VILLAGE
San Juan Espanatica, Tuxpan
OVEN / FUEL
Earthen pit / black oak
MILL
Small mechanical
FERMENT
Wild fermented in stone pits (with bagasso)
DISTILLATION
2x in filipino of clay (with bagasso)
NOTES
Aroma – berries, earth cooked agave
Taste – green apple, pomegranate, smoke
Texture – structured, bitter, long, dry
ABV
Varies by batch
Harvest
Don Arturo's son standing next to one of the large maguey cenizo of the area.
Cook
Volcanes uses an earthen pit. This style of cooking is very common in this area.
Agave
Cenizo gigante, large ashy colored agave, are used for La Venenosa Volcanes.
Mill
A small mechanical mill is used on the cooked agave and transported to the fermentation pit.
Ferment
A single, cylindrical pit lined with stone is used to ferment the cooked agave.
Distill
This raicilla is distilled twice in these small clay pots, which they have four of. Internal condensing.
