Tasting Lineup
Have a few friends coming over for an agave tasting. Progression below. Any feedback?
1. Siembra Valles - High Proof Blanco
• Agave: Blue Weber
• Region: Región Valles (El Arenal), Jalisco
• ABV: 47%
• Production: Brick oven roasted (72 hrs). Extracted via Tahona. Fermented in brick/fiberglass tanks with native yeast and agave fibers (bagazo). 1st distillation in stainless steel with copper serpentine; 2nd in copper alembic.
• Notes: High-intensity mineral, black pepper, and cooked agave. Earthy and structured.
2. Vecindad - Raicilla
• Agave: Maguey Alto (A. Inaequidens)
• Region: Mascota, Jalisco
• ABV: 50%
• Production: Masonry oven roasted (3 days) with oak. Milled by machete and shredder. Fermented naturally in stainless steel tubs with spring water. Single distilled in a Philippine-style still (copper pan with sabino wood and stone).
• Notes: Traditional lactic "blue cheese" funk, green vegetal acidity, and wild fermentation notes.
3. Pal’alma - Aguacate
• Agave: Espadilla (A. Angustifolia Haw.)
• Region: Puebla
• ABV: 50.4%
• Production: Earth pit roasted. Hand-mashed in a wooden canoa with an axe. Fermented with wild yeast in stone pits. Double distilled in clay pots (alambique de barro) with a wood top, utilizing criollo avocado in the distillation.
• Notes: Oily mouthfeel, herbal, and heavy on the botanical anise/licorice (Estragole).
4. Santo Llanto - Madrecuixe
• Agave: Madrecuixe (Karwinskii)
• Region: Logoche, Miahuatlán, Oaxaca
• ABV: 50.6%
• Production: Earth pit roasted. Milled with a mechanical shredder. Fermented in Sabino (Cypress) wood vats. Double distilled in copper.
• Notes: Dry, woodsy, and pine-forward. Lean mineral structure with a clean, resinous finish.
5. Yuku Savi - Candelillo
• Agave: Candelillo (Karwinskii)
• Region: San Luis Atolotitlán, Puebla
• ABV: 49%
• Production: Earth pit roasted. Milled by stone mill (molino de piedra). Fermented in Encino (Oak) wood vats. Double distilled in copper pot stills.
• Notes: Dense forest floor, cedar, and waxy resins. Drier and darker than the Madrecuixe.
6. Cinco Sentidos - Papalote (La Colección Guerrero)
• Agave: Papalote (Cupreata)
• Region: Ahuacuotzingo, Guerrero
• ABV: 47.5%
• Production: Underground rock-lined oven roasted with oak and palm fronds. Milled by mechanical shredder. Fermented in Ayacahuite (Pine) wooden tanks with spring water. Double distilled.
• Notes: High-vibration acidity, mineral-driven, tropical fruit notes, and a sharp, clean finish.
7. Don Paulino - Arroqueño
• Agave: Arroqueño (Americana)
• Region: San Isidro Teozacoalco, Oaxaca
• ABV: 47.3%
• Production: Earth pit roasted. Milled by Egyptian mill (Tahona). Fermented in wood vats. Double distilled in Clay Pots (Ollas de Barro).
• Notes: Deeply earthy and massive. Roasted agave sweetness balanced by dark pepper, clay, and smoke.
8. Tlamati - Pechuga Iguana
• Agave: Papalometl
• Region: Sierra del Tentzo, Puebla
• ABV: 50%
• Production: Prehispanic conical oven roasted. Triple distilled in copper. The final distillation incorporates iguana and adobo spices.
• Notes: Savory ancestral distillation. Oily mouthfeel with notes of herbs, roasted spices, and a long savory finish.