Sierra Negra Gustavo Ortega

$119.00

Sale price  $119.00 Regular price 

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THE MAESTRO

Gustavo Ortega

Maestro Gustavo Leoncio Ortega Amaya is a fourth-generation maestro mezcalero from Santa Catarina Albarradas in Oaxaca’s Valles Centrales region. A farmer mezcalero as well, he plants maize and beans during the rainy season. Gustavo, known as “Tavo,” began the hard labor of trimming and ferrying maguey piñas by mule to the palenque at age 12. He produced his first batch of espadín at 15, stepping in when his grandfather, the maestro mezcalero at the time, was away at the town festival. Tavo says his favorite part of the process is drawing out the flavors and aromas during distillation.

Fourth-Generation Maestro

Valles Centrales, Oaxaca

Clay Pot Distiller

THE BATCH

Sierra Negra (Agave americana), takes 15 to 18 years to reach full maturity. The process begins with trimming the magueys and taking them back to the palenque by horseback and mules (Gustavo's favorite part). The roasting process is done in an earth and stone pit for four days . The Ortega’s milling process is carried out using a mule-drawn tahona. Gustavo ferments the must in a very particular way, using a cowhide bota. Oak bark is added to the mixture to help stabilize fermentation, thus imparting a rare and unique flavor. The agave fibers were fermented for three days in cement tanks and then five days in cowhide. When the juice gets very sour, and stops bubbling, it's time to palenquear (distill). It is then double distilled in clay pots.

Cooking: Earth and stone pit oven
Milling: Tahona
Fermentation: Cowhide and stone
Water: Natural spring
Distillation: Clay
Origin: Santa Catarina Albarradas

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