RANCHO EL OJO
Rancho El Ojo is a pristine ranch in Durango and the birthplace of Origen Raiz. It is owned by the Saravia family, who act as stewards of the land to conserve the balance and rejuvenate the health of the grassland ecosystem. With an abundance of agave, this certified wildlife preserve also presented a wonderful opportunity. Don Valentin Cortés, with his knowledge of traditional mezcal from Oaxaca, joined the Saravia’s to build Viñata El Ojo. The two families now produce Mezcal and Sotol with much love and respect. Dixeebe!
Don Valentin Cortés
Don Job Rodriguez
Rancho El Ojo, Malpaís, Durango
OVEN / FUEL
Conical earthen pit / black oak
Fermented in pine vats for 5-14 days (with bagasso)
2x in 280 liter alembic of copper
Aroma – Coming soon
Taste – Coming soon
Texture – Coming soon
Varies by batch
A specially shaped coa used by the jimadors at Rancho El Ojo - it's razor sharp.
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.
There are around 20 types of sotol plants, this one is called Dasylirion Cedrosanum.
A tahona is used to crash the cooked the agave before fermentation.
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.
Double distillation in 280 liter copper pot stills.