In own state terroir of Amatitan (1660 masl) after 6 -7 years of maturation, the blue agaves are cut by the Jimadores at the stroke of a coa. A tradition that has been handed down from generation to generation for several decades. Captain of Jimadores : "Filoso" Ralei
After arriving at the factory, we cut the pineapples to facilitate their cooking into the ovens. Oven Chief: El Norber
Once the pineapples are baked, we tear them with mills, in order to extract the juice from their fibers. In the extraction, we use pressured water injections on such fibers. Once the juice is obtained, the remaining fiber or bagasse is used as a natural fertilizer in our fields.
Then, we transfer it to the alambics to proceed to what is called first distillation, or ordinary distillation. After removing certain gases and alcohols in the second distillation, called rectification, we will obtain Derechito, with the aromas and notes that will make up its characteristic flavor.
Color: Straw with golden sparkles
Nose: Wood at the bottom edge of the cup, coffee on the outside
Palate: Aromatic entrance in palate and dry oak finishing notes
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