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The "Vino-mezcal" originating from the southern region of Jalisco is a distinguished 100% agave distillate crafted in proximity to the Snow and Fire Volcanoes, with the former recognized as the "Colima Volcano", the most active within Mexico.
This spirit, derived from the volcanic terrains, is colloquially referred to as Tuxca, a designation stemming from the municipality of Tuxcacuesco. The appellation "mezcal" is not utilized within Jalisco due to the region's non-inclusion in the Official Mexican Standard of the MEZCAL Designation of Origin.
Production of Tuxca dates back to the 16th Century, having emerged as a consequence of the prohibition against "coconut wine" , or tuba, which rivaled the imported Castilian wines. This marked the inception of the first agave or maguey distillate within the Americas.
Insecto, a variant of this spirit, is crafted through an exceedingly rudimentary process of agave distillation, employing traditional and ancestral techniques. The process encompasses cooking within subterranean earthen ovens, mallet and axe milling, and fermentation within volcanic wells-aptly termed Tajipos-culminating with the use of a Filipino-style distiller.
Insecto
The "Vino-mezcal" originating from the southern region of Jalisco is a distinguished 100% agave distillate crafted in proximity to the Snow and Fire Volcanoes, with the former recognized as the "Colima Volcano", the most active within Mexico.
This spirit, derived from the volcanic terrains, is colloquially referred to as Tuxca, a designation stemming from the municipality of Tuxcacuesco. The appellation "mezcal" is not utilized within Jalisco due to the region's non-inclusion in the Official Mexican Standard of the MEZCAL Designation of Origin.
Production of Tuxca dates back to the 16th Century, having emerged as a consequence of the prohibition against "coconut wine" , or tuba, which rivaled the imported Castilian wines. This marked the inception of the first agave or maguey distillate within the Americas.
Insecto, a variant of this spirit, is crafted through an exceedingly rudimentary process of agave distillation, employing traditional and ancestral techniques. The process encompasses cooking within subterranean earthen ovens, mallet and axe milling, and fermentation within volcanic wells-aptly termed Tajipos-culminating with the use of a Filipino-style distiller.
Insecto
Process
Insecto is meticulously crafted in the municipalities of Zapotitlán de Vadillo and Tolimán, situated in the southern region of Jalisco. This spirit is distilled from select varieties of agave: Angustifolia Haw and Rhodacantha Trel, locally referred to as Lineño and Ixtero Amarillo, with a respective maturation period of approximately 7 and 15 years.
Each batch of Insecto is exclusively produced using "capon" maguey, signifying agave that has initiated stem growth post-maturation. Upon harvest, the agave piñas are conveyed to our establishment, herein referred to as the 'Tevern' (factory). Here, they undergo a cooking process within subterranean conical ovens for a duration spanning three to four days.
The culinary procedure advances with the agave piñas being manually crushed with a mallet and axe upon volcanic rock formations. Following this, the extracted juices are amalgamated with the residual bagasse, and this mixture is then placed within Tajipo volcanic stone wells to undergo fermentation.
Thereafter, the distillation process involves the employment of a Filipino still, an apparatus with historical significance dating back to the arrival of the Manila Galleons, also known as The China Ships, from the Philippines. This implement has been utilized within the region ever since the 16th-century production of Coconut Wine and remains in use to this day.
Volcanic wealth
Fermentation Wells -Tajipos-
Insecto possesses a refined mineral nuance, attributable to the volcanic terroir nurturing the Lineño and Ixtero agave varietals, complemented by a sophisticated production methodology. Its flavor profile is intricate and robust, marked by equilibrium, and includes an array of tasting notes such as foliage, moist earth, verdant fruits, citrus-infused tea, zest of yellow lime, piquant pepper, aromatic cloves, desiccated rosemary, and the resinous fragrance of copal.
Flavor notes
Master Tabernero Pedro Ruiz Contreras
Grinding of agave pineapple with axe
Filipino still
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Fermentation Wells -Tajipos-
Volcanic wealth
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Filipino still
Grinding of agave pineapple with axe
Master Tabernero Pedro Ruiz Contreras
Process
Insecto is meticulously crafted in the municipalities of Zapotitlán de Vadillo and Tolimán, situated in the southern region of Jalisco. This spirit is distilled from select varieties of agave: Angustifolia Haw and Rhodacantha Trel, locally referred to as Lineño and Ixtero Amarillo, with a respective maturation period of approximately 7 and 15 years.
Each batch of Insecto is exclusively produced using "capon" maguey, signifying agave that has initiated stem growth post-maturation. Upon harvest, the agave piñas are conveyed to our establishment, herein referred to as the 'Tevern' (factory). Here, they undergo a cooking process within subterranean conical ovens for a duration spanning three to four days.
The culinary procedure advances with the agave piñas being manually crushed with a mallet and axe upon volcanic rock formations. Following this, the extracted juices are amalgamated with the residual bagasse, and this mixture is then placed within Tajipo volcanic stone wells to undergo fermentation.
Thereafter, the distillation process involves the employment of a Filipino still, an apparatus with historical significance dating back to the arrival of the Manila Galleons, also known as The China Ships, from the Philippines. This implement has been utilized within the region ever since the 16th-century production of Coconut Wine and remains in use to this day.
Insecto possesses a refined mineral nuance, attributable to the volcanic terroir nurturing the Lineño and Ixtero agave varietals, complemented by a sophisticated production methodology. Its flavor profile is intricate and robust, marked by equilibrium, and includes an array of tasting notes such as foliage, moist earth, verdant fruits, citrus-infused tea, zest of yellow lime, piquant pepper, aromatic cloves, desiccated rosemary, and the resinous fragrance of copal.
Flavor notes
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