ENSAMBLE CON CACAO

For his ensembles, José Alberto pairs two agaves and uses a 50/50 mix to highlight the characteristics of each one. The agaves are harvested and then cooked together in el horno for 3-5 days. They are milled together by hand, and also fermented and then distilled together, making them a blend from the start of the process until the finish.

For this special batch José Alberto used Lumbre and Espadín for his ensamble, and then added cacao during the second distillation. Cacao beans were roasted, then milled to a powder, and then added to the clay pots during distillation, resulting in a destilado de agave with hints of cacao, or chocolate.

Production Notes

Species: Agave angustifolia var. & angustifolia

Alcohol by volume (ABV): 48.5%

Maguey source: Cultivated in San Bernardo Mixtepec, Zimatlán Region, Oaxaca

Elevation: approximately 1529 meters

Age of maguey: 8-10 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch numbers: JAENC0524

Bottling: 200 liters (260 bottles)

Production: Jan 2023 (240 liters)

Tech sheet (PDF)

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