27 year old Alvarado “Amando” Alvarez distills agave Papalometl as a way to preserve the tradition of his isolated town, Santa María Ixcatlan, Oaxaca. After spending most of his childhood at his father's palenque, Amando distilled his first batch as a 15-year old. He learned how to harvest ripe wild and cultivated agave with a machete, cook it in an earthen oven, mash it by hand with a wooden mallet, ferment it in rawhides and double-distill it in small clay pots from his father, Alvarado. Despite his young age, Amando is one of only a dozen distillers who maintain the centuries-old practice of fermenting in rawhide and double distilling in clay pots.
Cinco Sentidos Papalometl Download PDF
|Spirit Style||Agave Distillate|
|Base Ingredients||Papalometl (Agave potatorum)|
|Processing||Agave is cooked in an earthen oven and mashed by hand with wooden mallets|
|Fermentation||Spontaneous fermentation in raw hides|
|Still Type||Clay pot still|