Mezcal and its process

Mezcal is an alcoholic spirit with a certified denomination of origin, elaborated through the distillation of the fermented juice of the Agave plant in its various forms.

There is a wide variety of species of Agave plants and each one of them produces a different variety of mezcal. Each resulting variety has its own set of concrete characteristics that are very unique and specific, and are also influenced by the area of growth of the Agave plant and its transformation process.

Once the agave seed has been planted, it takes between 6 to 20 years for the plant to grow and reach the right maturation point that allows it to be selected and harvested, all depending on the species. After harvesting, the plant passes through the process of “el corte”, in which the leaves are cut at the ribs leaving the heart or “corazón” of the Agave, which in a subsequent stage is cooked in a traditional stone oven.

The traditional stone oven is prepared with red hot river stones which are placed in the center of the oven and heated by firewood. Once the oven is heated and ready, it is then filled with the Agave hearts. To cover and seal the oven palm fronds or “petates” and earth are used, hereby keeping the heat and flavors inside. The cooking process of the agave hearts takes about three days before they are crushed in a stone mill. The Agave pulp is then fermented in Juniper wooden tanks and later distilled in clay pots or copper stills. The Final product is obtained after a double distillation process, in which alcohol adjustments are made at the beginning and end of the second distillation.

The collected liquid is homogenized and stabilized, obtaining the white mezcal that is now ready to be sent to our packaging area.