WILD MAGUEY (MARMORATA). It is also called “Maguey del monte”.
Its name comes from the Nahuatl “tepetl” for mountain.
Its beautiful inflorescence has important ornamental and ceremonial uses.
It requires from 14 to 20 years of maturation.
Conical shaped earth oven.
MILLING OR CRUSHING
Egyptian or chilean mill, mazo and tahona.
Horse pulls a quarry rock wheel.
Oak wooden barrels.
Fermentation accelerator free.
Double distilled in copper stills.
Clear and crystalline without macula.
Herbal smell, slightly sweet.
Light entry and a pleasant taste of freshly cut grass