Ayuuk · Empirical Spirits
Ayuuk · Empirical Spirits
A chili-based spirit with the taste of Oaxaca. Pasilla Mixe is a special, smoke-dried chili grown at 2,700 meters above sea level by the Mixe people — known in their native language as Ayuuk. For Ayuuk, the chilis are macerated in low wine, distilled, blended with spent Pasilla Mixe kombucha, and finished in Oloroso casks for five days. The base of Purple wheat and Pilsner malt rounds out the chili’s natural earth tones and pleasant spice.
Earthy, dark red fruit, smokey
43% ABVAyuuk in detail:
Ayuuk is made from one of the most prized smoke-dried chillies, Pasilla Mixe, from the Sierra Norte, a mountainous region in Oaxaca, Mexico. The chilli is fully ripened and partially dried on the plant, and finished on wicker racks over gnarled hardwood smoke. The final product is based on pilsner malt, purple wheat, Belgian Saison yeast and uses Pasilla Mixe as the botanical. The final step of our process is leaving the final product to rest in Oloroso Sherry Casks for 21 days, which rounds of the blend that sits at 43% ABV.
Pilsner malt and purple wheat are added to hot water and gently heated to around 63 degrees celsius to create their mash. They then gently brew the mash to convert the starches to sugars, before they filter.
Once the liquid is separated from the mash, they cool the liquid to 27 degrees and then pitch it with the Belgian Saison yeast. The yeast converts the sugars into ethanol. This fermentation takes around 6 days. This liquid is called the wash and has an ABV of 10%.
The wash is transferred to the vacuum still for the first distillation run or the trip run. They pull a heavy vacuum of around 5-7 torres of pressure, which allows them to distil at 30 degrees celsius. This extracts the alcohol from the wash and gives them their low wine with an ABV of 30%.
The Pasilla chillies are cold pressed and then left to infuse in the low wine for 3 days.
The mix of low wine and Pasilla pulp is distilled together. This extracts all the alcohol, along with the flavours of the pasilla. During this run they take about 50-60 different cuts, so they can have full control over the flavour of the final spirit.
The spent Pasilla(waste material) from the 2nd distillation is left to ferment with a kombucha scoby for around 15 days and then distilled.
Blending each cut from the 2nd distillation is tasted and blended back together. They then use the distilled spent pasilla kombucha to balance and enhance the flavours. The final blend is then left to rest for 21 days in our Oloroso Sherry casks.