Hildegardo Joya “Japo”

Hildegardo Joya, better known as “Japo” is one of the oldest producers in the west of Jalisco. He is possibly one of the last producers of his generation that continues to work and make the most traditional raicilla in all of Cabo Corrientes. 

This paradise near the coast of Puerto Vallarta offers a variety of flavors. This unique mountainous landscape offers salinity to the soil from the coast, and also notes of papaya, watermelon, bonete, banana, and coffee. This abundance is reflected in his Raicilla. 

Japo grows only 3 types of maguey in his mezcalera: Cenizo, Verde, and the most commonly used: Amarillo. These can take from 8 to 35 years to mature. 

At 87 years old, he continues to go to the countryside with his machete and clean his land. An eternally jovial man who knows how to have fun without leaving aside the commitment to plant agaves each year even if he knows that he is not going to harvest them. 

Variedades de maguey

 Amarillo, Verde y Cenizo

Ficha técnica

• Horneado: Horno cónico de piedra bajo tierra
• Cocción: Desde 6 hasta 26 días
• Leña: Roble y/o Tescalama
• Molienda: mazo de parota sobre canoa 
• Fermentación: natural sin levadura por 23 días
• Agua utilizada para la fermentación: manantial
• Destilación: tipo filipino, condensación interna con cazo de cobre, tapa de tescalama y montera de bonete ahuecado. 
• Ajuste de riqueza alcohólica: puntas y colas
• Litros producidos en promedio: 90 litros por tonelada.