The magic of Origen 35
The magic of our Origen 35 begins when we plant our sacred grain, maize. For Origen 35, we sow an heirloom purple maize, one of 35 species that are native to Oaxaca.
Our purple maize is harvested approximately five months after it has been planted, when the kernels are tender. We harvest and shell all of our maize by hand.
Origen 35 - Whiskey Oaxaqueño
The Origen 35 Way
Malting
For malting, the kernels are placed on palm mats called petates and kept most for 10-15 days until they sprout.
The sprouts are removed, and the kernels are toasted on a clay comal, one of the most representative elements in Oaxacan gastronomy.
Milling
The toasted kernels are then put through a nixtamal mill and hydrated with spring water to obtain a paste.
Fermenting
This paste is then fermented with ambient yeast in open steel vats for five to seven days and then distilled in a column still with 12 physical plates.
Charcoal fitration
Finally, the distillate is charcoal filtered for 48 hours to obtain a clear and bright appearance. We are a family business that produces unique spirits from the Mexican desert.
