La Latilla

                                   

Carlos Camarena's new project to create compost from his agave fibers which are used over from milling the cooked agave. Some 'vinasa' (left over from the distillation) is used to help break down the fibers.

Uncle -who started with the Camarenas at age 14- and nephew working in the same family for 2 generations.

Tomas Estes and Guillermo Sauza at Henry Besant's agave.

Controlling the distillate, note the cow horns for sampling the quality.

More detail of the composting showing rows at various stages of decomposition.

Tasting "La Latilla" from the cow horn, the old fashioned way.

Agave fibers to go to the new composting facility.

Second distillation of "La Latilla".

Don Javier accepting his award as one of the 50 best bars in the world with his "family" around him.

Jose Luis, the man that took me first to “La Capilla” over 25 years ago making a batanga.

Night street in tequila town.

In La Capilla.

Felipe Camarena's unique machine to mill his cooked agave.

Feeding the shredder which feeds the autoclave.

This is an experimental machine to burn agave fibers in the kettle to make steam for the ovens to cook the agave.

Hard work doing comparative "Rancho" tastings.

Ageing room for Ocho . Note the floor being sprayed with water to create humidity.

Old, used up barrels used for Ocho.

Second distillation of “La Latilla”.

Loading the oven.

Pinas from "La Latilla", showing the removal of the cogollo.

A blue agave in "La Latilla" ranch showing the early signs of a quiote forming.

Trip to raicilla country

 

Esteban Morales at a taberna in the western Jalisco mountains. He is holding a bat used to extract the juice from the cooked agave. This is extremely rudimentary , slow and inefficient.

Under the blue plastic is the fermentation pit. In the background are the clay stills.

 

Linda standing by the oven where the agaves are cooked.

 

 

Condensers of clay catching the condensate into pots.

 

 

 

The fermentation pit with fibers and "mosto muerte", dead must ready to be put into the clay still.

 

 

Putting the fibers and must into the clay still . On the left hand background is the bagasse taken out from earlier distillations.

 

Placing the condensers back onto the just filled clay stills.

 

 

 

Rekindling the fire to start the next distillation. Between the fire and the condensers are clay stills
about the same size and shape as the condensers.

 

 

 

From right to left, Tomas Estes, the family making the raicilla and Esteban Morales who takes the raicilla to market. Raicilla is a regional type of agave spirit at about 47 %abv. Which is loaded with rich, deep flavors.

 

 

Esteban showing how the new clay condenser fits onto a new clay still.

 

 

Agaves used to make raicilla growing wild near the town of Mascota.

 

 

Agaves "semi-cultivated" for raicilla production. These are planted amongst other wild plants giving an more rich influence of "terroir".

 

From right to left- Ruben the raicilla producer, Esteban and Anselmo enjoying drinks from the makeshift bar with plastic bottles of cola, Squirt and Ruben's raicilla. What else does a thirsty man need?

 

 

 

 

Ocho's next Rancho (2015): La Latilla

Rancho "La Latilla" is 1 km. from the distillery, 'La Altena' where Ocho is made. It takes its name from an adjacent village of 27 inhabitants of the same name. The Rancho is surrounded by oak and cedar trees. Before being planted in agave the land was used to raise cattle and sheep.

Notice the beauty of the sky gracing the land at more than 2000 meters altitude.

Rancho la Latilla being harvested. Only the ripest agaves are taken, the others will wait a year or more before being harvested.

Baby agave plants growing around the base of the parent agave. These will be taken and replanted in new Ranchos.

Young plants taken from the parent plants to be replanted.

Carlos Camarena, master distiller, trying the sweet cooked agaves of Rancho La Latilla

Harvested agaves from Rancho La Latilla ready for the oven at the distillery La Altena.

"Mosto" being fermented from Rancho La Latilla agaves.

Notice the wooden fermenters, very old fashioned and unusual.

A medium to small still distilling "mosto" from Rancho La Latilla to make "ordinario".

A small, 400 liter, all copper still finishing the Rancho La Latilla tequila, sweet and smooth right out of the still.

Dinner with the team at the one and only Carnitas Jaime's in Arandas after a hard day taste comparing different Ranchos of Tequila Ocho.

Why is Carlos so happy?

Is it because the price of agave is going up??

Don Sutcliffe

Tomas with his good friend Don Sutcliffe, creator of "Exceptional" Scotch Whisky at Hi-Times Liquor in Costa Mesa , California, where they have an incredible selection of spirits.

Boogie Bar

 The wild man with me is Yiannis Bozovic, bartender at Boogie Bar in Athens. He is also an incredible magician and does magic tricks behind the bar as well as making magical cocktails.

Athens Bar Show

Tequila Ocho at the 2014 Athens Bar Show

Stavros mixing up some good Ocho margaritas for the guests at the Athens Barshow. Stavros has a dog called Ocho. He got it for his then girlfriend and now they share it. Ocho has real class and character. I know since I've seen him. 

Stavros is a professional both in technique and in service.

Tomas presenting to the Athens Bar guests on Agave Spirits. There is a good level of cocktailing going on in Greece and the market for Agave Spirits is strong. Maybe it is that the Mediterranean climate and culture suits enjoying agave spirits?

Tomas presenting to a select group on the basics of 'terroir' as it applies to agave, tequila and specifically to Tequila Ocho. Two different "Ranchos" were tasted to compare and contrast the examples.

Stavros and the bar team had a good crowd of thirsty Greeks wanting an Ocho margarita.