Siglo Cero Pox

First, sugarcane is crushed, juiced and boiled to create piloncillo (like a sticky brick of raw brown sugar). Meanwhile, four different heritage varieties of corn (white, red, yellow and black) are dried, husked and ground.  Next, wheat bran is placed in a large wooden fermenter, and local spring water is slowly introduced. Finally, the ground corn, piloncillo and additional fresh sugarcane juice are added to the vat, where natural, spontaneous fermentation occurs over 10-18 days. The mash is distilled twice, using wood-fired copper pot stills, and proofed to around 42% ABV (proof will vary slightly from batch to batch).  The final result is savory on the nose and palate with notes of ancho and guajillo chiles, esquites, dried coconut, and baked corn husk.  A fascinating experience!