Deep in the mountains, where time follows the rhythm of nature, a Rarámuri maestro dedicated two months to collecting enough water to bring this lechuguilla to life. In the Sierra Tarahumara, obtaining
water often requires walking more than two hours to the nearest source, a testament to the community’s endurance and deep connection to their land. With patience and profound respect for nature, he transforms his harvest only once a year into a unique distillate: 35 liters of pure tradition, the result of generations of knowledge.
It took Jorge and Beto eight years to find Chico. Today, we share with you a spirit that is as rare as it is cherished—a pure expression of the land, history, and the Rarámuri people. The Rarámuri are an indigenous community from the Sierra Madre Occidental in Chihuahua. The word
Rarámuri means “light-footed” or “those who run fast.” Running long distances is an integral part of their daily lives, a reflection of their resilience and harmony with the rugged terrain of their homeland. This endurance is woven into every drop of this spirit.
RARÁMURI – An ancestral lechuguilla made by the indigenous people of Chihuahua
MAESTRO VINATERO – Chico
PLANT – 10% wild Dasylirion wheeleri / 90% wild Agave shrevei (the sotol & agave plants)
VINATA – Basigochi, Chihuahua
CLIMATE – Semi-tropical with natural grasslands, pine, and oak forests, and moderate temperatures. Elevation is 7,400’.
PLANT MATURITY – Madurado en verde 15 years
ROAST – 4 days in an underground conical horno with pine wood, covered with volcanic stone
CRUSH – By hand with machete
WILD FERMENTATION – 7-10 days with ambient yeast in stone pits
DISTILLATION – Slow & steady in a tree trunk still with a copper base and copper condenser
ADJUSTMENT METHOD – With colas until it is parejo
