The collection of agua miel begins by removing the middle spike from the heart of the agave until a bowl-shaped hole is formed. Each day the bowl is scrapped with a shaving spoon that allows the agua miel sap to slowly seep out over a 12 hour period. In Rancho Isidro the Tlachiqueros collect agua miel two times a day with each Salmiana Manso agave providing 20 liters of agua miel daily for 3-4 months.
After the agua miel sap is collected and put into tinacal fermenters, it takes 24-48 hours to ferment and transform from the sweet clear liquid into delicious pulque. Once the ferment has transformed into pulque, it is distilled twice in a copper column still.
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