The magic of our Origen 35 begins when we plant our sacred grain, maize. For Origen 35, we sow an heirloom purple maize, one of 35 species that are native to Oaxaca.
Our purple maize is harvested approximately five months after it has been planted, when the kernels are tender. We harvest and shell all of our maize by hand.
For malting, the kernels are placed on palm mats called petates and kept most for 10-15 days until they sprout.
The sprouts are removed, and the kernels are toasted on a clay comal, one of the most representative elements in Oaxacan gastronomy.
The toasted kernels are then put through a nixtamal mill and hydrated with spring water to obtain a paste.
This paste is then fermented with ambient yeast in open steel vats for five to seven days and then distilled in a column still with 12 physical plates.
Finally, the distillate is charcoal filtered for 48 hours to obtain a clear and bright appearance. We are a family business that produces unique spirits from the Mexican desert.
Master distillers often possess deep knowledge that they have learned over several years and that has been passed down over several generations. Isidoro Krassel is the architect of our drinks, the creator of unique flavors, full of harmony. Isidoro is the second generation to possess this knowledge, and now he has passed it on to his children and grandchildren. Thank you Isidoro for sharing your knowledge and continuing with this great work.
