1.
SELECTION
Depending on the varietal, agave plants can take up to 30 years to mature.
Selecting the most apt plants is crucial, be it a wild or an estate-grown agave.
2.
HARVESTING
The leaves are cut off and the agave hearts or piñas are exposed and harvested.
This process is called “shaving”.
3.
COOKING
Stones are heated inn a conical pit dug in the ground with fire wood. The hearts are carefully laid on top, then covered with a layer of palm leaves or another material. Earth tops the mound to form a sealed chamber. The heat and humidity will steam-bake the piñas.
This stage takes about two days.
4.
CRUSHING
The cooked piñas are then crushed. One the most traditional methods is the "tahona"; a heavy stone wheel, pulled by a mule around a circular rock surface resulting in a sweet, fibrous mash.
5.
FERMENTATION
This mash is then put into wooden vats with water.
Fermentation is possible by natural airborne yeasts, which convert sugars into alcohol.
This crucial process, depending on weather and other factors, may take up to two weeks.
6.
DISTILLATION
The fermented mash is distilled -usually twice- in copper pot stills.
The maestros determine where to cut and adjust the body with heads and tails to their taste, according to their ancient knowledge.
The best mezcal usually ranges between 90 and 110 proof.