G4/6 – Production | Extraction & Water

Key Notes

The bees are a great indicator of the high sugar content of the cooked agave
The flavor of the cooked agave is similar to a slow baked sweet potato or a grilled pineapple
The special shredder designed by Felipe is called “Igor”. It shreds the agave very consistently and evenly
Felipe Camarena also designed the famous “Felipestein”, a mechanical tahona from parts of a steamroller (road roller) and is mounted on rails from an actual railway – it is a lot quicker than a traditional tahona.
The water used during the extraction is rain water and spring water. In fact from the steaming of the brick oven to extraction through fermentation the same water is used.
The batches of rain water and spring water are blended 50-50% to create G4.

Lesson Content