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The Process
ARTISANAL PROCESS
JIMA | EARTHEN CONICAL OVEN | GRINDING | FERMENTATION | DISTILLATION | MAESTRO'S MEZCAL
Agave Espadin Hearts or Piñas
A field of hearts or piñas at Oaxaca's state central valleys.
The "Jima"
When the agave is ripe (7 to 10 years) the producer begins to cut out the "pencas" leaves from the agave, this is called "jima".
Only the hearts are going to be cooked since they contain most of the sugars.
Only the hearts are going to be cooked since they contain most of the sugars.
Hearts around the conical earthen oven.
Depending on the producer's style, he/she can leave some of the pencas (agave's leaves) on the root. They could provide more material to be fermented.
Conical Earthen Pit Oven
Heating river stone with local wood until it reaches the perfect temperature.
Prepping the oven
Bagazo or the agave's dried fibers are used to cover the hot stone to avoid over burning the hearts
A piece of cooked agave
Once cooked the sugars are available to be fermented. If we eat this piece, it would be sweet and tangy.
Grinding
Grinding the cooked hearts or piñas by stone wheel "Tahona" and the pull of a horse, to release most of the sugars from the fibers.
Fermentation
Wooden oak vats are used to ferment the milled material. No additives or chemicals are used. Natural chemistry to transform the sugars into alcohol.
Verifying the must
Fermentation in wooden vats, up to 7 to 15 days (depending on the season and weather).
Distillation
Copper stills are used to distill the must or brew. Here we separate the components: water, alcohol and volatile components. Condensation is the way to obtain this precious spirit.
Mezcal
Two distillations are made:
The first is called "Puntas" which contains a low volume of alcohol and has almost no flavor.
The second is called "Cuerpo" or Mezcal, it contains much more volume of alcohol, aromas and flavors.
The first is called "Puntas" which contains a low volume of alcohol and has almost no flavor.
The second is called "Cuerpo" or Mezcal, it contains much more volume of alcohol, aromas and flavors.
The maestro's touch
When the second distillation is ending this last liquid is called "Colas, tails" Is often used to adjust the percentage of alcohol. Here the maestro(a) is going to mix the puntas, cuerpo and colas to give the unique traditional touch he has learned from its comunity and from his or her own knowledge.
Veneciado and Perlado
Perlado or pearls are the bubbles formed at the top of the spirit. The Maestro Mezcalero absorbs the mezcal with a reed as if it were a straw and drops it into a jícara, he observes the size, duration and uniformity of the pearls or bubbles to determine the volumen of alcohol and adjust it: Veneciado.
Jícara de bule
One of the most common recipients to drink mezcal is called "jícara de bule or guaje" The Guaje is a tree found at Oaxaca that produces a sort of empty fruit of different sizes, is used in many ways and one of them is to be a perfect recipient to drink Mezcal!
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