Madrecuishe, Valles Centrales
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.
MAESTRO
Don Valentin Cortés
EDITION
1st
MAGUEY (AGAVE)
Madrecuishe (A. Karwinskii)
VILLAGE
Santiago Matatlán, Oaxaca
OVEN / FUEL
Conical earthen pit / black oak
MILL
Tahona
FERMENT
Wild fermented in pine vats (with bagasso)
DISTILLATION
2x in 300 liter alembic of copper (with bagasso)
NOTES
Aroma - toasted cedar, raspberry shrub, november rain
Taste - charred green beans, tarragon, agave
Texture - bold, numbing, spicy oils, long finish
ABV
Varies by batch
SUGGESTED PAIRINGS
Creamy French cheeses from Burgundy that are rich and creamy with plenty of salinity. I.E. Delice de Bourgogne.
Harvest
The harvested agave are shaved of their leaves to prepare for roasting.
Cook
Cooked for several days on oak in an earthen pit, the complex carbohydrates are slowly converted to accessible sugars.
Plant
Madrecuishe is a varietal in the Karwinskii family. These agave grow tall rather than round.
Mill
Crushing by tahona gently processes the cooked agave, so that fermentation can occur naturally.
Ferment
Natural fermentation in pine with bagasso, or the agave fibers, is when many of the chemical compounds are created that give us interesting flavors.
Distill
Distillation is done twice in copper alembic stills of about 300 liters.
