These wild and huge agave are of the inaequidens family, harvested in the hills of Cotija, Ucasiro, and Patzcuaro. These massive agaves have low brix and yield, and due to those complexities in working with Bruto we inoculate the fermentation from Pulque derived from this same maguey. For each vat of 1000 liters we fill it to about 800 liters of bagazo and water and use 40 liters of pulque for the inoculation. Bruto is also known as Alto in Michoacan. However, Cotija, where my family is from and where we have one of our vinatas the reference for Inaequidens is Bruto.

​Aroma- leather, tobacco, blueberries, soil
Flavor- sweet agave, bitter roots
Cook time: 168 hours
Rest time post cooking: 288 hours
Fermentation time: 192 hours