Alberto Ortiz (Don Beto) in Bramaderos, near Miahuatlan
Don Beto is one of Oaxaca’s finest distillers
Don Beto and some madrecuishe
Karwinskii agaves (barril, bicuishe,madrecuishe) do very well in the ferriferous shaly soils of Miahuatlan, and Don Beto is a master of distilling them
Don Beto’s fermentation vats.
He runs the cleanest distillery we have seen. It shows up in his spirits.
The mazos used to crush the roasted agaves
It takes three men eight hours to fill one fermentation vat.
Mature madrecuishe.
Their high acidity gives structure and definition to Don Beto’s spirits. That they grow off the ground makes their flavors less baked.
Alberto Ortiz (Don Beto) in Bramaderos, near Miahuatlan
Don Beto is one of Oaxaca’s finest distillers
Don Beto and some madrecuishe
Karwinskii agaves (barril, bicuishe,madrecuishe) do very well in the ferriferous shaly soils of Miahuatlan, and Don Beto is a master of distilling them
Don Beto’s fermentation vats.
He runs the cleanest distillery we have seen. It shows up in his spirits.
The mazos used to crush the roasted agaves
It takes three men eight hours to fill one fermentation vat.
Mature madrecuishe.
Their high acidity gives structure and definition to Don Beto’s spirits. That they grow off the ground makes their flavors less baked.
Comunidad No.1 Mezcla of 6 Agaves
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Alberto Ortiz (Don Beto) in Bramaderos, near Miahuatlan
Don Beto is one of Oaxaca’s finest distillers
Don Beto and some madrecuishe
Karwinskii agaves (barril, bicuishe,madrecuishe) do very well in the ferriferous shaly soils of Miahuatlan, and Don Beto is a master of distilling them
Don Beto’s fermentation vats.
He runs the cleanest distillery we have seen. It shows up in his spirits.
The mazos used to crush the roasted agaves
It takes three men eight hours to fill one fermentation vat.
Mature madrecuishe.
Their high acidity gives structure and definition to Don Beto’s spirits. That they grow off the ground makes their flavors less baked.
