TAP/8 – Production | Fermentation

Key Notes

At La Alteña they ferment with wild yeasts and in wooden vats
The wood is porous and is impregnated with wild yeast from previous fermentations
Open fermentation – the yeast is everywhere and it spreads across all vats
The fermentation lasts for 5 days and it creates a 5% abv alcohol
The added fibers are adding a little bit of the sweetness of the cooked agave
Tapatio uses wild yeast because it is how it has been done for decades. Also, it is the natural way to do it.
The yeast is alive and keeps mutating and so it keeps evolving and it is always different – it depends on mother nature

Lesson Content