TRADITIONAL MEZCAL

Handcrafted mezcal proces

 
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1.    Ripe agave (the plant where mezcal comes from) selection and chop.

Traditional mezcal producers only use ripe agaves that take between 8 or 9 years to age properly.

2.    Agave cooking.

After a thorough selection, the pineales are chopped and placed in an oven covered by lumber and sand. They are left between 3 and 4 days dentro del horno.

3.    Grinding.

Grinding facilitates the subsequent fermenting process because it releases the juices and sugars of the cooked agave. After the maguey acquires a golden color in the oven, it is grinded with a wheel that weighs several tons and is pulled by a horse.

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4.    Natural fermentation.

Fermentation is the process in which microorganisms such as fungi and bacteria feed from the sugar of the maguey, resulting in the transformation of sugars into alcohol. In the development of this process a molecule of sugar unfolds into two molecules of alcohol.

5.    Destilation process.

Fermented maguey juice alcohols evaporate to the heat of fire inside the body of the still, separating itself from solid materials and impurities; the vapors collide with the cooling casserole at the top of the still and condense into a liquid called MEZCAL, of different alcoholic graduations.

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