Chacaleño, Las Quebradas
LAS QUEBRADAS
Is a mountainous region in northern Durango, Sinaloa and Chihuahua known for the Golden Triangle - a fertile and diverse area that exhibits unique microclimates. The Rancheríera de Don Carlos, or “Rancho Grande,” reaches as high as 1,500 meters. Forests run into plentiful fields of magueys until you reach Don Carlos’ viñata at 800 meters in El Platanar. The terrior of the agave shines bright, but strength in Don Carlos’ character and the love of his family can be felt with each sip of his mezcal.
MAESTRO
Don Carlos Ángulo Ríos
MAGUEY (AGAVE)
Chacaleño (A. Angustifolia)
VILLAGE
El Platanar, Las Quebradas, Durango
OVEN / FUEL
Cylindrical earthen pit / black oak & tepehuaje
MILL
Mechanical
FERMENT
Wild, in ground adobe, 8 days dry, then 8 more with spring water
DISTILLATION
2x in alembic of copper, wood and stainless steel (with bagasso)
NOTES
Aroma – Milk chocolate, phyllo dough, raspberry
Taste – Herbs, pine, walnuts
Texture – Brisk, friendly, tingling
ABV
Varies by batch
Harvest
Don Carlos himself shaving the pencas from the Agave Chacaleño.
Cook
Here, the roast is completed in just 36 hours. The oven is covered quickly with some water added to create steam to make the roast more efficient.
Plant
These large magestic maguey are planted by Don Carlos and his community, on land that they've had for generations. Previously, they farmed mostly corn at this location.
Mill
This small mechanical mill chops the roasted agave into pieces small enough for fermentation.
Ferment
In ground, cement vats are used. First, an 8 day dry ferment occurs at which point spring water is added and the process continues for another 8 days before distillation.
Distill
Distillation occurs in a 200 liter alembic constructed with a copper basin with a wooden top and a stainless body. Condensation occurs internally in the upper chamber.
