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An authentic and artisanal process crafted by dedicated hands
A field of Espadin agave heads
A field of heads and leaves (pencas) in the central valleys of the state of Oaxaca.
"Jima"
When the agave is mature (7 to 10 years), the producer begins to cut the "pencas" leaves from the agave, a process called "jima." Only the heads will be cooked, as they contain most of the material that will be converted into
fermentable sugars.
fermentable sugars.
Conical earthen masonry oven
Heat river stones with local wood until they reach the ideal temperature of 800°C.
Préparation du four
Le bagazo, ou fibres séchées de l'agave, est utilisé pour recouvrir la pierre chaude afin d'éviter de brûler les têtes. Cuisson entre 3 et 4 jours.
A piece of cooked agave
Once cooked (saccharification is complete), fermentable sugars are available. If we tasted this piece, it would have a sweet and tangy flavor.
Grinding
Grinding of the cooked heads using a stone mill called a “Tahona” and horse power to extract most of the sugars contained in the fibers.
Fermentation
Oak vats are used to ferment the crushed material. No additives or chemicals are used. Yeast and chemical reactions convert sugars into alcohol. Volatile and non-volatile aromatic compounds then begin to form.
the must
Fermentation in oak vats for 7 to 15 days
Distillation
Copper stills are used to distill the mash or brew. Here, we separate the components: water, alcohol, and volatile compounds.
Mezcal
Two distillations are carried out and they will be divided into three parts or fractions:
Puntas: methanol and higher alcohols.
Mezcal or body: ethanol and 80 volatile compounds.
Colas or tails: acetic acid and acetaldehydes.
Puntas: methanol and higher alcohols.
Mezcal or body: ethanol and 80 volatile compounds.
Colas or tails: acetic acid and acetaldehydes.
The maestro's touch
When the last fraction of distillation, the "colas," comes to an end, the maestro(a) proceeds to blend the puntas, cuerpo, and colas in order to adjust the alcohol volume and give an identity to this spirit, which has a range of flavors and aromas to explore—an identity learned from their community and their own knowledge.
Veneciado and Perlado
Perlas, or pearls, are the bubbles that form on the surface of the alcohol. The maestro mezcalero absorbs the mezcal using a reed, as if it were a straw, and pours it into a jícara. He observes the size, duration, and uniformity of the perlas or bubbles in order to determine the volume of alcohol (ethanol) and adjust it: Veneciado.
Jícara de bule
One of the most common vessels for drinking mezcal is called a "jícara de bule or guaje." The guaje is a tree found in Oaxaca that produces a type of hollow fruit of various sizes. It is used in many ways, including as the ideal vessel for drinking mezcal!
Mezcal is complex.
It is chemistry, it is a sensory experience, it is community, it is culture; it is vast and, at the same time, unique.
A little burn and intensity in the first sip are well worth it: we release serotonin as we discover, learn, and connect with this Mexican spirit.
Sensations
and Flavours
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