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Alberto Martinez Lopez and his son-in-law Reynaldo distill Sierra Negra in Santa Catarina Albarradas, a town about 7,000 feet above sea level. While Alberto and Reynaldo mash the cooked agave with mallets, Alberto´s wife and his daughter strip bark from oak branches called tepehuaje. This oak bark is added to the fermentation, as it is a natural source of nitrogen that helps stabilize the fermentation. Without the tepehuaje, the cold night temperatures would stunt the ferment. The use of tree bark in fermentation is found almost exclusively in high altitude regions.
PRODUCTION NOTES
Distiller: Alberto Martinez
Region: Santa Catarina Albarradas, Oaxaca
Agave: Sierra Negra ( a. americana sp)
ABV: 49.3%
Milling: By Hand with Wooden Mallets
Fermentation: In Stone with Spring Water
and Tepehuaje Bark
Distillation: Double Distilled in Clay Pots
TASTING NOTES
Nose: Camembert
Palate: currants, dried stone Fruit,
Finish: earthy, cinnamon, clove & eucalypus, medium-high acidity
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