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Gilberto Roldan Quezada
Nombre de Dios, Durango
The Maestro
This batch of wild Lamparillo (agave asperrima) comes from the La Parrilla area of Nombre de Dios, Durango, and takes about seven years to reach full maturity. After harvest, it is roasted in an earthen pit, chopped with an axe, and processed with a shredder. Fermentation takes place in in-ground oak vats for about 4 days, and it is then double-distilled Filipino style in small copper pots with wooden caps, creating a distinctive expression of Durango tradition.
The Process
Shredder
Wood Fermented
Natural Spring
Filipino
Spirits by Gilberto Roldan Quezada
