CREADOR DE CALIDAD

Creador de Calidad presents highest quality agave spirits to enjoy on their own, or to feature in your favorite cocktail. At SRP $59.99 this accessible ancestral-style 48 ABV ensemble pairs maestro palenquero José Alberto Pablo’s signature Lumbre expression with Espadín.

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 an ensemble from the start of the process until the finish.

Creador de Calidad delivers versatile expressions for both your capita and your cocktails.

Creador de Calidad presents quality agave spirits to enjoy on their own, or to feature in your favorite cocktail. Each batch is sourced direct from the palenque, helping to support the economies of palenquero communities and preserve traditions of ancestral agave spirits.

Cultivated in San Bernardo Mixtepec in the Zimatlán region of Oaxaca, agave lumbre ( LOOM-bray) is endemic to the region and predates the introduction of espadín. At an elevation of approximately 1651 meters, high in the hills above the pueblo, agave lumbre takes 8-10 years to reach maturity. Similar in appearance to espadín, lumbre can be identified by a red coloration at the base of the agave, which is where lumbre draws its name - lumbre translates to fire. Fermented and distilled in clay, as all his expressions, lumbre is the signature destilado by José Alberto Pablo.

Tasting notes:

Nose: sweet citrus, clay, black pepper

Palate: soft, red berries, slightly viscous

Finish: long and complex, earthy and warm

Production Notes

Species: Agave angustifolia var. & angustifolia

Alcohol by volume (ABV): 48.3%

Maguey source: Cultivated in San Bernardo Mixtepec, Oaxaca

Elevation: approximately 1651 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: JAEN1122

Bottlings: 350 liters (400 bottles)

Production: March & May 2022 (860 total liters)

Tech sheet (PDF)

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