Meet the Maestro of September2021: Gregorio Hernández López. About 15 minutes outside of Ejutla lies Don Gregorio’s sprawling agave fields and quaint 2-still fabrica. From their open air tasting room two thirds up the mountain side, one can view out on Ejutla while also seeing Miahuátlan in the distance. Hike up the light incline a little further and one can have the special experience of seeing Minas, Ejutla, and Miahuatlan at the same time. Hike around the same mountain to the other side and suddenly Sola de Vega comes into view in the vast distance. Such a birds eye experience comes with the striking realization of how small and connected the region (and world) truly is. Venture into the spacious agave fields lining the mountain and you might likely find 71 year old, 3rd generation producer, Gregorio harvesting Barril, Mexicano, or Espadin agaves that he planted himself over one decade ago. Two of his six children, Valentin and Joel, are surely nearby helping. They will gladly invite you into their prized oasis of a tasting ‘room’ and eagerly wait to observe your expression after tasting their smooth 55-63% alcohol by volume traditional spirits. Some of our members may have already tried Gregorio’s product via El Jorgorio who featured the family’s Barril. Any member still with a bottle can do a nice Barril vs. Barril-Tobaziche comparison! Follow along this month to learn about the history and name of Ejutla, the principles and ambitions behind Gregorio’s craft, why the red soil land is so important to their palenque fingerprint, and finally understand exactly how a refrescador still works
