Rancho San Isidro is a collective of over 40 families that work together to produce 3000 liters of pulque each and every day. The Razo family are 5th generation pulque producers and collaborate with Estancia to produce an amazing pulque distillate.
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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