Palenqueros – Onofre Ortiz – Mexicano – Batch No. OO-MX01
$99.99
First launched in 2019, the PALENQUEROS range makes a long-awaited return to the US Market. Five years after the inaugural release, this second range illustrates that while many things can change – the availability of certain agaves, trends in the market, shipping costs – the quality spirit of a maestro palenquero is timeless.
When curating this collection of destilado de agave, the focus goes beyond the villages or agave varieties — this range honors the master distillers themselves: the palenqueros. Their names are proudly displayed on the labels, with their portraits featured on each bottle to highlight their craftsmanship. PALENQUEROS is a collaborative project celebrating the expertise of six artisanal producers from various villages in the state of Oaxaca with project coordinator Hector Vazquez.
Each bottling is made by producers who use only organically harvested (no pesticides) agaves, cooked and fermented spontaneously with the natural ambient yeast unique to each distillery. Distilled on small pot stills and bottled at full proof to preserve the authenticity of their historical flavors. PALENQUEROS seeks to draw a detailed map of the rich history of Oaxaca’s terroir, the diversity of agave species and the natural conditions that give the agave a deep formation during its long growing process.
ONOFRE ORTIZ
Created by fifth generation palenquero Onofre Ortiz in the village of Bramaderos, Miahuatlán, Oaxaca, 1656 meters above sea level. The cultivated Mexicano agave was cooked in an 11-ton earthen oven pit before it was crushed by hand using a mesquite mallet in a stone canoe. A 7 day fermentation was carried out in pine wood vats using only the ambient yeast of the distillery before it was distilled on a 350 liter copper pot still. Bottled at still strength of 47.9% abv with no additives.
PRODUCTION
Producer: Onofre Ortiz
Location: Bramaderos, Miahuatlán, Oaxaca
Maguey: Cultivated Mexicano – Agave rhodacantha
Cooking system: Conical cone earthen oven pit
Grinding system: Crushed by hand with wooden mallet
Fermentation: Seven days with ambient yeast in pine vats
Distillation: 350 liter copper pot still
Bottling: Still strength of 47.9% abv. 1133 bottles produced.
Tasting Notes: Sweet, herbaceous, resinous. Toasted caramel, burnt cream, almond and peanut evolving towards herbaceous and ripe fruit.
Only 2 left in stock
