Artisanal mezcal process
Artisanal mezcal process
The cutting or jima process consists of cutting or removing the leaves and cutting the root of the agave to leave only the heart or pineapple, using the machete and the hoe as tools.
Cooking the pineapples
After cutting, the agave plants must be cooked, softening the fibers so the sugars can ferment more easily. This process creates the hidden flavors of artisanal mezcal and is the main reason for its smoky flavor.
Grinding the cooked pineapples
The process of crushing the agave hearts in the tahona begins and lasts between 8 and 12 hours, until they are reduced to strips of fiber thin enough to be placed in the fermentation vats.
Fermentation of Maguey
Fermentation is a process in which yeasts eat, convert, and acidify the sugars in the maguey, which are responsible for giving the drink fruity and floral notes.
Distillation
Distillation is carried out in a copper still. Once the agave pulp has been fermented, it is time to infuse the alcohol with power, which is why it is distilled.
The purpose is that, through heat, the alcohol evaporates and condenses
Mezcal Ready!!
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