In creating this small batch, Primitivo selected enough maguey to fill one 1200L sabino Montezuma cypress fermentation vat, attentively applying his knowledge and experience to every step of the process. He harvested equal parts capón and guía Madrecuixe and Espadín from two different parcels of nitrogen-rich black soil, as well as lesser amount of Jabalín - just nine piñas - from a rocky, white soil parcel.
While both the Espadín and Jabalín were harvested just five days before being roasted, Primitivo left the Madrecuixe to rest in the sun for 27 days before cooking them. Extended resting periods for Agave karwinskii types allows for a better breakdown of long cellulose chains that permit a more efficient conversion and extraction of sugars. The end result is a larger yield, and a presence of significantly more pronounced flavors of the Madrecuixe maguey. Madrecuixe and Espadín were included in this blend in a higher volume in order to tamper the foamy saponins of Jabalín that can complicate the fermentation and distillation processes.
The blend of maguey fibers was monitored over three days until the aromas and temperatures called for the addition of water. Adding around 600L of well water, Primitivo allowed the mash to ferment for another seven days before distilling the fibers and tepache together in a 250L-capacity copper pot still over low heat. The refined liquid was carefully mixed down between the heads, hearts, and a select amount of tails to yield a total of 115L.