The beginning of OUR PASSION

He was born on December 11, 1934 in the town of La Sauceda, Municipality of Cabo Corrientes. He died on December 8, 2017 at the age of 82. Son of the marriage formed by Elena Hernandez Reyes and Felipe Joya Velazco. During his life journey he worked as laborer, carpenter, and merchant in the town of El Refugio Suchitlán, Municipality of Cabo Corrientes where he lived most of his life. He married Laura Garcia Joya, an elementary teacher and both became parents of 6 children. He ventured into politics holding various public positions; he was Delegate twice, President, and Secretary- Treasurer in different communal administrations. He also served as Alderman in the municipal administration. At the age of 15 he becomes involved in the different activities related to the production of Raicilla diversifying his labor opportunities. The process of the Raicilla according to tradition includes the use of TABERNADAS which are done during the dry season. In 2015 is registered a legal entity under the Company Name MESTIZO ARTISANAL SPIRITS, S.De R.L. de CV. in partnership with his wife Mrs. Laura Garcia Joya, and his son Jorge Octavio Joya Garcia dedicated exclusively to the commercialization of Raicilla with the trade Mark CABO CORRIENTES registered to the IMPI (MEXICAN INSTITUTE OF INDUSTRIAL PROPERTY) in 2005, ratifying in September 2015 his ownership by the IMPI, and recently the trade Mark KÚ-MCHÉ is registered as the new jewel of the family.

Don Victoriano Joya Hernandez

1934 – 2017

More than a process an

Acestral Tradition

Distillates there are many, each with its own essence and style; the Portfolio of Mestizo Artisanal Spirits, conformed by Raicilla of the Coast Artisan and the Ancestral, bring life to a whole history and tradition of Raicilla Masters. The sowing and harvesting of the agave plant depend on the variety: AMARILLO, CHICO, AGUIAR, PATA DE MULA, or CRIOLLO take 7 years, while CENIZO or GREEN take 14 years.

La horneada -cooking for over 48 hours in a conical stone well oven, hand grinding in a wooden canoe (called “becerro”); the must fermentation with yeasts from the raw material for at least two weeks depending on the environmental temperatures, and the distillation with stills -PHILIPPINE INFLUENCE; these all are part of a process that combines soul and passion to achieve an ELIXIR OF EXCELLENT QUALITY.

Crop, selection and Jima

We cultivate our fields with our hearts. We patiently watch the Agustafilia agave shoots grow, take care of them until they reached the proper maturity and the concentration of sugars is optimal to collect them and therefore accomplish the best possible product. Our crops are friendly to the environment as well as to the agave’s biodiversity. During its life cycle the agave Angustofilia produces small seedlings called hijuelos -suckers, which we domesticate helping in this way with the conservation of the vast variety that have existed in our region for years. The agaves are harvested at their best, at the point of maturity, when the sugars are the best, making an IN-SITU selection one by one and not making the EQUAL JIMA of plots as is done with other distillates.

COOKING AND GRINDING

Once the agave plant has been harvested the cooking is next; the central pineapples -piñas are cooked slowly in underground pit ovens; time and temperatura are part of our secret. The agave must be cooked to the point to assure the optimization of sugar use and the enhancement of flavors even before fermentation. After the hydrolysis process, the cooked piña is crushed manually to break the sugar chains and make their fermentation easier; in our ancestral products this part of the process is still carried out in the traditional way, by hand in hollow wooden logs commonly known as BECERRO.

Raicilla Cabo Corrientes

FERMENT

is carried out in an artisanal way with bagasse, the fibers of the agave plant have a fundamental role in this stage contributing to the organoleptic flavors of the final product.

A robust distillate and with the flavor that distinguishes us takes time, safety, and traceability. A ferment that exceeds or does not reach the suitable time of ripening is ruined and ends with a distillate unpleasant to taste.

Our distilled master know their work well; they come from more than three generations in the trade. This is reflected in the quality of our distillate, where the alcoholic sensation is conjugated decreasing light alcohols, which causes a Premium product with exceptional characteristics and zero hangover effect.

DISTILLATION Ancestral, Artisan and Classic

Our distilled master know their work well; they come from more than three generations in the trade. This is reflected in the quality of our distillate, where the alcoholic sensation is conjugated decreasing light alcohols, which causes a Premium product with exceptional characteristics and zero hangover effect.

YOU MUST TASTE IT

casaherrera-raicillery.com

Esta web utiliza cookies propias para su correcto funcionamiento. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de tus datos para estos propósitos. Más información
Privacidad