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THE
PROCESS
Our process is designed to extract the most out of our ancestral corn, fruit of a human domestication for more than 8 millenials.
The Milpa production mixes several techniques to enhance the natural flavours of the corn:
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Natural fermentation from malting and brewing process to balance the flavours and aromas.
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Double cycle of distillation in copper alembic.
Our ageing is soft, slow and natural.
Climate average 85 % humidity
American and French
Blue corn or local barley mash
Naturally fermented in wood tanks.
Native yeasts.
Altitude fields (1300m asl).
Ancestral & endemic corn.
Conscientious farming:
Natural process:
Ageing:
Artisanal processes and farming
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