elements table
tasting notes
Master Mezcalero
ELIAS GARCIA SOTO
Maestro Vinatero Elias Garcia Soto and his team craft Luneta’s Alto in Real de Otzumatlan, Michoacan. The coniferous forests and cooler temperatures offer a perfect climate for this regionally abundant wild agave. Elias preserves the tradition of Pulque fermentation and distilling in a Philipino-style still that he learned from his late father. He is now showing his young son the family secrets.
Agave:
Elias gathers Alto (inaquedens agave) from the forest hills of Michoacan. These large and flavorful agaves typically mature in 7 to 10 years.
Roast:
Elisas and his team roast their agave hearts in an underground earthen oven with mesquite wood & volcanic rock. The roast typically takes 3 days.
Mill:
The cooked agave is shredded with a small wood chipper machine. Only a few years ago the family stopped milling by hand with a wooden mallet inside a wooden boat.
Fermentation:
Instead of water, this master distiller uses pulque (an ancient fermented agave beverage) to help stimulate the wild yeast during fermentation. The process takes 3 to 7 days depending on the temperature.
Distillation:
The fermented liquid is distilled in a Filipino style still. The base is copper and ontop of it sits a large neck made of oyamel wood where a wooden spoon hangs inside as it collects and funnels the mezcal. A chain pulley tool is used to lift the neck between sessions.
Cut:
Master Distiller Elias Garcia Soto combines heads, hearts & tails to arrive at Luneta's Alto at 52% abv.