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Artisanal mezcal
CUTTING OR HARVESTING AGAVE
Once the agave has reached maturity, it is ready to be harvested, for which it is necessary to cut the leaves or stalks and then tear off the pineapple or the heart of the agave from the soil that nourished it, depending on the species in question. and the care given to it, an agave can mature between 7 and 25 years.
COOKING
Once around 12 tons of agave have been collected, they are cooked, which is carried out using steam generated by firewood in a well-type oven, inside which the maguey rests for 4-5 days until it reaches optimal cooking.
GRINDING
Once cooked, the maguey must be crushed, with the aim of releasing the sugars obtained during the cooking of the heart of the agave, using a traditional tool known as Tahona, or trapiche.
FERMENTATION
The fibers and juices of the agave obtained during the grinding process are collected, to be placed in wooden vats, where for at least 5 days, the yeasts that naturally inhabit the ecosystem convert the sugar into alcohol.
DISTILLATION
Once the ideal point in fermentation has been reached, the juices and fibers of the agave are placed in copper stills, which are heated by direct fire, so that when boiling is reached, the vapors rise to reach the coil, which is submerged in water to cool them and thus start their condensation, in order to be called Mezcal, the juice or sishe obtained during the first fermentation must be distilled again
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