History,
SPIRITS DISTILLED FROM AGAVE; ALBERTO MARTINEZ LOPEZ;
Sierra Negra Alberto 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
Tasting Notes
Nose: Lactic Acid
Palate: Currants, Dried Stone Fruit
Finish: Earthy, Dusty, Medium-High Acidity
SPIRITS DISTILLED FROM AGAVE; ALBERTO MARTINEZ LOPEZ;
Sierra Negra Alberto 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
Tasting Notes
Nose: Lactic Acid
Palate: Currants, Dried Stone Fruit
Finish: Earthy, Dusty, Medium-High Acidity
Overall Rating
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