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ALBERTO ORTIZ

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Created by fouth generation master palenquero Alberto Ortiz in the village of Bramaderos, Miahuatlan, Oaxaca, where he began working with his father at the age of 11. Here, the cultivated Espadín was cooked in an 11-ton oven pit before it was crushed by hand using a mesquite mallet in a stone canoe. A 7 day fermentation was carried out in pine wood vats using only the ambient yeast of the distillery before  being distilled on a 350 liter copper pot still. Bottled at still strength of 49% abv with no additives.

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PRODUCTION
 

Producer: Alberto Ortiz

 

Location: Bramaderos, Miahuatlán, Oaxaca
 

Maguey: Cultivated Espadin - Agave angustifolia
 

Cooking system: Conical cone earthen oven pit
 

Grinding system: Crushed by hand with wooden mallet
 

Fermentation: Seven days with ambient yeast in pine vats
 

Distillation: 350 liter copper pot still
 

Bottling: Still strength of 49% abv. 1333 bottles produced.

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Tasting notes: Delicate, creamy sweetness, with notes of hazelnut veering towards citrus and pineapple. Salty notes, which on the finish give way to a sweetness of ripe fruit and roasted corn.

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Pac Shot

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Tech Sheet

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© 2023 LA MAISON & VELIER USA. All rights reserved.

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