Arroqueño has become scarce in the Central Valley communities within the past decade, probably due to is taking more than two decades to mature in the ground. Recently, Tío Pedro’s nephew, Lalo, met a magueyero, from Sola de Vega, Oaxaca who has continued to cultivate Arroqueño. With Lalo’s help, Tío Pedro procured over three tons of Arroqueño and has been able to resume production of this spirit.
The cultivated Arroqueño has been milled by hand with wooden mallets and fermented in pine vats with well water and double distilled in clay pots.
It exudes boldness as soon as it is opened with lemon zest, dark chocolate and dandelion aromas giving way to a slightly vegetale pleasant honeyed sweetness on the palate.
