BALAM Sierra Tigre
Ancestral distillation on a Filipino clay still by Chuy Lapian in Las Agujas (pop. 48, at 5100 ft) in the Sierra del Tigre southwest of Guadalajara. His distillation is as authentic as it gets: like many Jaliscans, he uses a masonry (brick) above-ground oven to roast wild agave inaequidens. The lengthy (23- day) fermentation and the single distillation to high alcohol of a 400-bottle batch yields a raicilla of notable focus and lactic complexity. BIG.