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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


La Venenosa Tabernas Reposado Front.jpg

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.

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