


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.

