The heritage of Mexico's indigenous spirit with Javier Jimenez of Caballito Cerrero
"This industry is way more antique than everybody thinks. This is an indigenous beverage, an indigenous spirit. We are using the same techniques as the ancient ones because that's what we learned, and that's what the people who live here know. They don't know how to cut corners." – Javier Jimenez Javier Jimenez can trace his roots back 15 generations in the Tecuane Ravine, a culturally significant canyon in Jalisco that is home to a UNESCO World Heritage site. Before European contact, indigenous people carved large circular pits into the volcanic rock here for making vino de indios, an early agave distillate. The site has remained the heart of production across centuries, as vino de indios evolved into vino de mezcal, then vino de Tequila, and finally, tequila as we know it today. But the rules set by the government that regulate the ingredients and methods allowed for tequila came to feel inadequate, sanitized, and a bit arbitrary for Javier and his father. How does prohibiting all but one agave species and allowing for destructive harvesting of immature plants really protect the quality of the spirit and the tradition of their ancestors? Ultimately, they renounced the official denomination of origin in favor of an unclassified agave spirit much closer to their heritage. As Caballito Cerrero, they farm historical varieties and harvest only mature agaves, crafting rich, unctuous spirits unlike anything else on the market. With National Hispanic Heritage Month kicking off on Tuesday, September 15th, our expert on Mexican distillates, Justin Lane Briggs, sits down with Javier to discuss the forgotten history of Mexican distillation and how he and his father are keeping their heritage alive. Automatically generated transcripts often make mistakes. Find a corrected version here. Skurnik Wines & Spirits Follow us on Instagram
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