There are 10 steps required to make artisanal mezcal:
1
Selection of wild Agaves: Remove the “pencas” or leaves. Transport the “piñas” or heads to the Palenque (Agave distillate factory).
2
Volcanic rocks are heated, with Encino firewood, in an underground pit at the Palenque.
3
The heated rocks are covered with Agave chaff. The “piñas” are placed on top. A bedroll is used to protect the pit then soil is added on top.
4
A hole is made at the center of the pit, prior to covering it fully. A bucket with water is placed in it to allow the rocks to produce hot vapor.
5
After 3 or 4 days, the pit is uncovered. The Agave or “Maguey” has a honey color and gets crushed. The leftover is added to a “tina” or tub filled with water for fermentation.
6
The warm climate favors a quick fermentation process, which can last from 7 to 10 days. When the “Tepache” or solution (15 alcohol proof) is ready, it is emptied in heated oven cooking pots.
7
When the Tepache is boiling, the vapor is condensed when touching a running water casserole. It falls on a thin guide as Agave distillate.
8
Three types of alcohols are obtained in this process. The first one, about 25%, is called “Puntas” or tips, is between 70 or 80 alcohol proof. The second one, about 60%, is called “Cuerpo” or body, is about 35 alcohol proof. Lastly, the third one is the “Cola” or tail. It has a very low alcohol content.
9
All is boiled on a second distillation process. During this process, all parts are again separated. This is the Agave distillate used for consumption.
10
The Artisanal 100% Agave distillate is tested, or traditionally stated “Venencia,” to verify its ethylic grade. A “carrizo” or tall reed and a “jicara” or small faience container is used.