Cucharillo Simitrio Aquino García

$129.00

Sale price  $129.00 Regular price 

Add to cart (1)

✦

THE MAESTRO

Simitrio Aquino García

Simítrio Aquino García, originally from the town of Logoche. He began working at the palenque at the age of three.

At first, he learned by observing and understanding which maguey was ready to be cut, which was still young, and which was fully mature. Later, his father, Cutberto, taught him when to harvest. He explained that maguey should be cut during moonrise, because during a new moon the plant produces less sweetness. This knowledge was passed down to him by his grandfather, and his family has continued to respect and follow these teachings through the generations.

THE BATCH

For more than three decades, this 100% wild Cucharillo (dasylirion wheeleri) stood in the rugged hills, maturing slowly under the harsh sun and cool mountain nights. Upon reaching maturity, it harvested and its heart cooked in a traditional conical stone oven. The cooked magueys were cut by hand with a machete, and to a finer consistency with a mechanical shredder. It was fermented for nine days in open wooden vats with nothing but wild yeast to capture the true character of the land. Lastly, it was distilled twice in small copper pots.

Cooking: Earth and stone pit oven
Milling: Shredder
Fermentation: Wooden vats
Water: Deep well
Distillation: Copper
Origin: Logoche

✦