RANCHO SAN YSIDRO is a storied collective of over 40 families, united by generations of expertise, who craft an impressive 3,000 liters of pulque daily. Among them, the Razo family, 5th-generation pulqueros, partner with Estancia to create an exceptional distilled pulque, blending ancestral knowledge with modern innovation.
THE ART OF AGUA MIEL HARVEST The process begins by delicately carving the heart of the *Salmana Manso* agave: the central spike is removed to form a bowl-like cavity. Each day, this cavity is meticulously scraped with a curved *raspador* (shaving spoon), coaxing the precious *agua miel* sap to slowly pool over 12 hours. At Rancho San Isidro, skilled *tlachiqueros* collect this nectar twice daily, with each agave yielding up to 20 liters of sap per day for 3–4 months before retiring.
FROM SAP TO SPIRIT Once gathered, the *agua miel* flows into traditional wooden *tinacal* fermenters. Over 24–48 hours, wild yeasts and bacteria transform the translucent, sweet sap into rich, tangy pulque—a living testament to ancient fermentation. But the journey doesn’t end there: the fermented pulque undergoes a meticulous double distillation in copper column stills, emerging as a refined spirit that bridges rustic tradition and artisanal precision.
A LEGACY ON EVERY DROP This is more than a process—it’s a ritual. From the hands of the Razo family to the communal labor of Rancho San Isidro, every step honors Mexico’s pulque heritage while pushing its boundaries. The result? A distillate as rare as it is revelatory, carrying the soul of the agave and the resilience of those who nurture it.
