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