Origen 35
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.
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.
The toasted kernels are then put through a nixtamal mill and hydrated with spring water to obtain a paste.
This paste is then fermented with ambient yeast in open steel vats for five to seven days and then distilled by Master Distiller Isidoro Krassel on a column still with 12 physical plates.
Finally, the distillate is charcoal filtered for 48 hours to obtain a clear and bright appearance.
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.
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.
The toasted kernels are then put through a nixtamal mill and hydrated with spring water to obtain a paste.
This paste is then fermented with ambient yeast in open steel vats for five to seven days and then distilled by Master Distiller Isidoro Krassel on a column still with 12 physical plates.
Finally, the distillate is charcoal filtered for 48 hours to obtain a clear and bright appearance.
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.
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.
The toasted kernels are then put through a nixtamal mill and hydrated with spring water to obtain a paste.
This paste is then fermented with ambient yeast in open steel vats for five to seven days and then distilled by Master Distiller Isidoro Krassel on a column still with 12 physical plates.
Finally, the distillate is charcoal filtered for 48 hours to obtain a clear and bright appearance.