ANTONIO y LORENZO SONIDO
PANTITLÁN, CHILAPA DE ALVAREZ, GRO.
Don Antonio first started to work with maguey and mezcal in his mid-20s, using the wild papalote growing on his family’s land as an “in” with an experienced mezcalero who lived nearby. Don Antonio continued to hone his craft using other neighbors’ fabricas in exchange for a cut of the finished product until 2011, when he and his son Lorenzo built the family’s first fabrica.
In addition to papalote, the Sonido family also grows some espadín, which is still considered something of a rarity in the region, having only arrived in the late 2000s.
Don Antonio is credited among his peers as the originator of borrego mezcal: a “pechuga” that uses lamb along with the local blend of mole botanicals.
THE BASICS (NOVEMBER, 2020)
How old are you, and how long have you been making mezcal?
Don Antonio: I’m 72, and I would say I’ve been making mezcal for 46 years.
How many generations has your family been producing mezcal?
Don Antonio: I am the first, my sons are the second.
What is the key to making excellent mezcal?
Don Antonio: Cutting only ripe agave, and cooking it properly so that it ferments well.
What should the world know about your mezcal?
Don Antonio: I hope that people can recognize it as the work of my family and I.
PRODUCTION
Distilling Season(s): February-June
Woods used in Oven: Encino, tepozcahuite
Agaves used: Papalote, espadín
Oven Size: 8 tons
Cook Time: 6 days.
Rest Between Oven and Mill: 2 day
Mill Type: Wood chipper
Fermentation vessel: Open air ayacahuite tinas
Water Source: Spring
Fermentation Time: 9 days
Still Type: 2 Copper Alambiques (400 liters, 600 liters)
Distillations: 2
Composition: 50% cuerpo, 30% puntas, 20% colas.
batch tech sheets
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