Pal’alma Salmiana

Pal’alma San Luis Potosi is the first batch of Pal’Alma’s Aguardiente de Agave to be available in the US. This is made with maguey Salmiana, which grows at around 6,000 feet above sea level. The agave has thick dark pencas which curve and twist as they mature, and it can grow to more than seven feet wide and tall, and takes anywhere from 12 to 25 years to reach maturity. Maestro Patricio Hernandez cooks the piñas in a stone oven, then mills the cooked agave using a traditional tahona. For fermentation, he adds around 30% fresh pulque to the crushed agave in a pine vat. After eight days, the resulting fermented tepache is distilled twice in a copper refrescadera still.