Ultramundo is exclusively produced using wild agave from our Rancho
Pelayo. We harvest only a portion of the plants that reach maturity between
15 to 20 years of age, letting at least 20% of the plants go to seed each year
for a self-regenerative supply. The production method is completely
artisanal, using the traditional techniques of this region and the ranch is
completely committed natural sustainability and biodiversity.
Class: Artesanal, Joven
Agave: 100% wild A. Aspérrima (Maguey Lamparillo) caponed
upon reaching maturity at 15 to 20 years and left in the ground
for 4 to 10 additional months.
Cooking: Underground, volcanic Stone-lined pit oven with
mesquite and pine firewood for 3 days.
Milling: By hand with an ax.
Fermentation: Wild, ambient yeast in open-air in-ground, oaklined Wells for 2 to 4 days (depending on the season)
Distillation: Double distilled in a wood-fired copper pot with
an oak wood condenser and a copper coil.
Yield: Approximately 1 bottle per plant
Volume per batch: 400 to 450 liters
Alcohol by volume: 47 to 52 percent
Produced in: Nombre de Dios, Durango
