Still, Winters shares his struggles with harvesting, roasting, and distilling agave spirits here in the United States through a refreshingly honest, informed worldview. Currently, he’s been tapped to work on agave passion projects with Mark Crotalo of Crotalo Tequila and the soil scientist Joe Muller, who asked Winters to help harvest and roast nearly 7,000 pounds of California-grown agave. To create it, a complicated experimental process led him to trace his ingredients straight to the source and learn a distilling process that prepared him to eventually take on the agave plant. Nearly a decade ago, Winters released a rum made from 100 percent California sugarcane that he describes as the “ natural wine” in an otherwise “ Bordeaux-like” rum world.
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