Artisanal process of Mezcal

The artisanal process of making Mezcal, has some variations depending on the local traditions found in the place of elaboration, but there are some fundamental steps that are followed by everybody. Maguey is plant that can take from 3 to 35 years to mature depending on the species. You choose it based on the flavor you want to get which will determine the years you must wait for the plant to mature. Once it has matured, the maguey is taken out of the soil and cut its long and thick branches are cut, as are the roots so as to leave only the center of the agave (scientific name of maguey), which is commonly known as “piña” given its resemblance to a pineapple.

The piñas are cooked for the first time. They begin by having cuts made into them with a hoax, so that heat will get inside them easier. The oven is a hole in the ground, usually the soil is terracotta, which is filled with stones, and once red heated, the piñas are thrown in, covered with the piñas’ left overs and soil, sealing the oven un such a way that heat can not escape it enabling a better and faster cooking of the piñas. This step takes about 3 days. Once it is over, the agave has acquired a deep brown color, which is indicative that is cooked. In a way, the piña has been transformed in sugar, because the cooking process allows for the heat to extract all the sugar accumulated during its years of maturity.

Once the oven is opened, the piñas are extracted and laid until cold, after which they are moved to the milling step of the process which is really artisanal. It happens in a mill which is a rounded surface made of cement or stone, with a strong stick in its center and a very big and rounded stone in form of a wheel, which is pulled by an animal, usually a horse or a donkey. The stone steps on the piñas grinding them to obtain agave must which will be used in the fermentation step of the process.

The agave musts are deposited in very big oak tonels where is put temporarily. This step lasts for 3 to 5 days during which they rest while being fermented.

The distillation step of the process takes place using the material produced by fermentation which is placed in coper alembics subjected to very high temperatures that evaporate the mix and condenses at a very slow pace, through a thin and long tube which in its end finds a steel recipient.

Once distilled, we can call it Mezcal! It is then deposited in wood barrels of a variety that our Maestra mezcalera’s choosing will depend on the flavor she is looking for by the end of the process. It will stay there for a period that can last from 2 months to 7 years, depending on the aging time she desires which will give it a special color and flavor.

Once the desired product is obtained, it goes to the final step which is bottling in glass bottles which will go to the final consumer’s table.