What is Puntas? Throughout our travels, we have encountered various uses of this term. We call this Colección Fuertecito because that’s how the maestros refer to it.
For this particular batch, Bienvenido collected the second porrón—the second quarter of the hearts—directly from the still, without adjustment, and let it rest in glass. Only 20 liters!
It is not customary for maestros to drink at such a high proof, so at first, they would warn me about its intensity. “That’s really fuertecito!” they would say, amused by my enthusiasm for it. Over time, they found it amusing that I not only enjoyed it but actively sought it out. Since there wasn’t a common term for this specific cut, they simply called it fuertecito—a playful nod to its strength.
FUERTECITO – This special cut is the second quarter of the hearts, yielding only about 20 liters at 64.20% ABV. For some this is Puntas and for some others this is not. For us it is just right, it is Parejo!
MAESTRO VINATERO – Bienvenido Fernández, 5th generation
MAESTRO TUMBADOR – Cruz, 1st generation
PLANTS – Wild Dasylirion Wheeleri
VINATA – Madera, Chihuahua, MX
CLIMATE – Borders coniferous forests & arid high desert, humid summers but cold & dry winters, elevation 6,900’
PLANT MATURITY – Madurado en verde 15 years ROAST – 3 days in an underground conical horno with pine wood, covered with volcanic stone
CRUSH – Mechanical
WILD FERMENTATION – 7-10 days in pine-lined pits
DISTILLATION – Stainless steel alembic with a copper condenser, first with pine wood & then with gas
ADJUSTMENT METHOD – None, this batch is bottled as it was collected from the still
