One of Tío Pedro Hernandez Arrellanes’ most prized specialties was always his Arroqueño but cultivation of this type of agave has fallen out of favor amongst growers as it can take more than two decades to reach maturity. Arroqueño has become scarce in the Central Valley communities within the past decade. Recently, Tío Pedro’s nephew, Lalo, met a magueyero (agave farmer), from Sola de Vega, Oaxaca who has continued to cultivate Arroqueño. With Lalo’s help, Tío Pedro procured over three tons of Arroqueño and has been able to resume production of this spirit that exudes boldness as soon as it is opened and presents a pleasant honeyed sweetness on the palate.

This cultivated Arroqueño has been milled by hand with wooden mallets and fermented in pine vats with well water and double distilled in clay pots.