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Pecho De Venado

PECHO

Pecho means ‘from the heart’ in Zapotec. Usually made twice yearly for celebrations, these expressions mark significant moments in life and are meant to be shared to commemorate them. These pechugas are twice distilled, with the addition of venison, apples, bananas, guava, orange, pineapple, prunes, almonds and just a touch of anise. Enjoy with love, respect and gratitude. Dixeebe!


MAESTRO

Don Valentin Cortés


VINATERO

Don Job Rodriguez


MAGUEY (AGAVE)

Cenizo (A. Durangensis), puro capón


VILLAGE

Rancho El Ojo, Malpaís, Durango


OVEN / FUEL

Conical earthen pit / black oak


MILL

Tahona


FERMENT

Wild fermented in pine vats for 5-14 days (with bagasso)


DISTILLATION

2x in 280 liter alembic of copper (with bagasso)


NOTES

Aroma – dark red fruit, smoked meat

Taste – white pepper spice, cinnamon, orange citrus & hints of dark chocolate

Texture – rich & velvety with a lingering spice


ABV

Varies by batch


La Venenosa Tabernas Reposado Front.jpg

Harvest

The jimadors use a donkey and a trailer to return the harvested agave to the viñata. The ranching practices used often clear the grass, allowing for easier access to harvest.

Cook

This shape and type of oven is rather typical in Oaxaca. Don Valentín built it as he knows how. The specific shape and size are to his liking, and are unique to this region. The cook takes 4-5 days.

Plant

Cenizo grows everywhere at Rancho El Ojo, and is in harmony with the environment. All agave used are capon, more than half of are natural capon. This means that the cattle, deer or other animals eat the quiote!

Mill

A tahona is used to crash the cooked the agave before fermentation.

Ferment

Fermentation occurs in 1000 liter pine vats brought up from Oaxaca. Depending on the time of year, it takes 5-14 days to complete fermentation which allows for unique flavor profiles between batches.

Distill

Double distillation in 280 liter copper pot stills.

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