Arroqueño, Valles Centrales
These are a series of expressions made by Don Valentin Cortes at his home palenque in Santiago Matatlán, Oaxaca where his family is from. Each batch will be decided by Don Vale based on his inspiration.
Don Valentin Cortés
Arroqueño (A. Americana var. Oaxacensis)
Santiago Matatlán, Oaxaca
OVEN / FUEL
Conical earthen pit / black oak
Wild fermented in pine vats (with bagasso)
2x in 300 liter alembic of copper (with bagasso)
Aroma - toasted cedar, raspberry shrub, november rain
Taste - charred green beans, tarragon, agave
Texture - bold, numbing, spicy oils, long finish
Varies by batch
The harvested agave are shaved of their leaves to prepare for roasting.
Cooked for several days on oak in an earthen pit, the complex carbohydrates are slowly converted to accessible sugars.
This particular variety of Agave Americana can take many years to mature and usually lend an entourage of complexity to a mezcal.
Crushing by tahona gently processes the cooked agave, so that fermentation can occur naturally.
Natural fermentation in pine with bagasso, or the agave fibers, is when many of the chemical compounds are created that give us interesting flavors.
Distillation is done twice in copper alembic stills of about 300 liters.