Mezcal production is an artisanal process that has been passed down from generation to generation. It begins with the harvesting of ripe agave piñas, which are cooked in earthen ovens called "palenques" for several days. The heat of the oven converts the starches in the agave into fermentable sugars. Once cooked, the pineapples are ground and undergo a fermentation process using natural yeasts.
After fermentation, the resulting liquid, known as "mosto", is distilled in copper stills or earthenware pots. The distillation process may be repeated several times to obtain a mezcal of higher quality and higher alcohol content. During this process, mezcal masters use traditional techniques and ancestral knowledge to guarantee the quality and authenticity of the product.
Mezcal is characterized by its wide variety of flavors and aromas, which depend on the variety of agave used, the production method and the region of origin. It can have smoky, herbal, fruity and earthy notes, among others. Like other distillates, mezcal is classified into different categories according to its resting time, ranging from young (without resting) to aged (rested for several years).
This Mexican drink is enjoyed both on its own and in cocktails, and is prized for its complexity and distinctive character. Mezcal also has a strong cultural connection, as it is considered a symbol of Mexican tradition and craftsmanship.