Chino Joel Vieyra Rangel

$93.00

Sale price  $93.00 Regular price 

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THE MAESTRO

Joel Vieyra Rangel

Joel Vieyra Rangel began working in mezcal at age 12, learning from his grandfather, father, and uncles. He started as an arreador, leading mules carrying agave from the mountains to the vinata. Over time, he deepened his craft working in traditional stone-and-fire vinatas. At 30, he established his vinata in El Aguacatito, where he has produced mezcal for over 13 years.

Part of a sixth-generation mezcal family, Joel continues a legacy that endured even when production was forced into hiding. Today, he carries this tradition forward alongside his family, committed to preserving it for future generations.

THE BATCH

This is a batch of Chino (agave cupreata), which can take between 9 to 11 years to reach full maturity. The process begins with cooking the agave in a conical earthen oven. After cooking, the agave is cut with machete and then crushed using a mechanical shredder. The crushed agave fibers are then fermented in custom wooden vats for about 12 days, using wild yeast and spring water to promote natural fermentation. Once fermentation is complete, the agave is distilled twice in a traditional filipino still

Cooking: Earth and stone pit oven
Milling: Shredder
Fermentation: Wooden vats
Water: Natural spring
Distillation: Filipino
Origin: El Aguacatito

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