CASA Elemental Craft Spirits
Casa Elemental - Purple Corn Whiskey
- Thousands of years ago in the the borderlands of Puebla and Oaxaca Mexico, corn had its origins. Within this region, a truly unique and ancestral purple corn variety thrived, deeply entwining itself with the culture, cuisine and people of the area.
- We've carefully selected this culinary treasure, cultivated using biodynamic methods, with meticulous attention paid to every stage of its growth.
- After harvest, a six day ancestral malting process, toasting in copper barrels and fermentation with wild yeasts occurs. Distillation is done using proprierary eight-step coumn technology.
- Finally, the artisanal whiskey matures for over 3 years in American Oak Barrels atop the peaks of La Sierra.
Casa Elemental - Rums
- Our sustainable handcrafted rum is made from fresh sugarcane juice, and it is born in the high altitude of Oaxaca's Mountain range where the best biodynamic sugarcane grows.
- It all starts with hand pressed sugarcane juice from the fields surrounding our distillery, followed by an all natural fermentation with wild yeasts.
- This unique and smooth spirit is created in a custom made seven step copper column by our master distiller.
- Finally the spirits is laid down in American oak barrels 1700 meters above sea level where it will mature for 18 months and become one of the world's finest Rums.
- Each batch is unique and limited in production, made with deep respect to the environment and community.
Casa Elemental - Sotol
- Have you ever tasted the essence of the desert itself? It's a remarkable experience. The dayslirion wheelery, the plant used to craft Sotol, grows in its native habitat, bursting with concentrated flavors.
- After a decade of thriving in these conditions, it imparts a unique flavor profile to its distilled form, marked by nutty undertones. The result is a velvety and profound spirit that mirrors the desert's dryness.
- Our production process is a testament to nature's artistry. We ferment the agave with wild yeasts and double distill with copper alembic stills. The agaves are carefully roasted in stainless steel ovens, preventing smoke flavors from compromising its authentic taste.
Casa Elemental - Raicilla
- Crafted from the original Raicilla Agave the Maximiliana variety cultivated in the Sierra Madre Occidental, this agave is patiently nurtured for nearly 11 years until it reaches its optimal sugar concentration.
- Following this waiting period, it undergoes a traditional "Tatemado" process within an Iglu structure traditional oven, with only 7% of the total mass being transformed into a delightful spirit.
- Subsquently, the agave undergoes a double distillation in 300 liter batches using a copper alembic still, resulting in a robust spirit that fully embodies the aromatic richness of this floral agave.
Casa Elemental - Pulcata
- Our sustainable Pulcata or Distilled Pulque is made according to an 1800 year old pre Hispanic recipe. The underrated spirit is made from an endemic Mexican agave which is harvested by hand and naturally fermented.
- This remarkably smooth beverage gives us spicy, savory mineral and herbal notes; the mouthfeel is waxy, velvety and complex.
- Our Pulcata is created by our master distiller in Sierra of Puebla in central Mexico, where it is matured in American Oak barrels at high altitude. Each batch is unique and limited in production, made with deep respect to the environment.
Casa Elemental - Mezcal
- Our sustainable, handcrafted Mezcal begins years before distillation and in our fields where the agave plants take several years to mature; a condition unique to agave spirits.
- Only the best plans are selected and the complex production takes a minimum of two weeks to complete. The pinas are roasted in volcanic ground ovens for seven days and distilled twice in small copper pot stills.
- Our beautiful Mezcal is created by our master distiller in Oaxaca.
- Each batch is unique and limited in production, made with deep respect to the environment and community.
Casa Elemental - Bacanora
- In spite of five decades of prohibition that hung over Bacanora since 1915, some producers in the Sierra de Sonora never ceased their craft.
- Bacanora, characterized by earthy, smoky, anise and mesquite notes, concludes with a delightful lingering sweetness - a fitting description for this extraordinary spirit. It is a meticulously crafted in small batches, each batch using 50 mature agaves, locally known at "tatemados."
- This exceptional libation also carries subtle hints of wildflowers, intertwined with the richness of the wild honey and spices, making it perhaps the most delectable spirits you will ever encounter.