ENG 
ESP A Personal PROCESS
To make our Mezcal, we carry out 7 essential steps in a Personal approach:
1.-Sowing:
Dating back to pre-Hispanic times, our ancestors learned to plant the maguey. This process is preferably carried out during the beginning of the rainy season, putting down threads to delimit the distances between each maguey plant. The paths are long, since it takes 7 to 9 years for the agave to reach maturity, and thus, continue its course for the manufacture of Mezcal.
2.-Harvest:
Once the Agave has reached the optimal size with sufficient concentration of sugars, the leaves and roots are cut, leaving the center (pinecone) exposed. This cut is made with a machete and coa (a tool with a steel blade and wooden handle), to make way for the transfer of the pinecones to the Palenque.
3.-Cooking:
The conical oven, which is located underground, is assembled using river stone and is usually heated with ocote and mesquite wood. Once the stones are red hot, the previously cut pinecones are added to obtain their sugars. The oven is covered with bagasse, sacks, dirt, and logs, allowing the steam to perform its function for 3 or 4 days, all while releasing aromas of cooked maguey that give our Mezcal flavor.
4.-Grinding:
During this step the pinecones are cut again, but into smaller pieces that are later crushed by the tahona (a large circular volcanic rock which weighs up to 2 tons) in a rotating stone mill (Chilean or Egyptian mill). To extract the sugars, the tahona tears the cooked agave until it’s in a fibrous state.
5.-Fermentation:
This is the crucial process for the production of Mezcal, as well as the most complex, since living organisms are involved here. Once the must (crushed fiber) has been extracted, it is added to wooden vats, generally made of pine. At this stage, microorganisms (yeasts) act, transforming part of the sugar into alcohol, and the organoleptic characteristics of the Mezcal are also determined. The Mezcal Master demonstrates his knowledge by calculating the times in which water (cold or warm) should be added, as well as the necessary stirring to homogenize the fermentation, which lasts 7 to 9 days.
6.-Distillation:
Once the mosto has fermented to the desired level, it’s placed into copper stills, that are generally heated with mesquite or huamúchil wood. In this step, it is extremely important to ensure that the temperature is ideal in the first and second distillation. During the first distillation, the liquid obtained is called ordinary, or shishe; from the second distillation, three types of liquids are obtained: tips, heart (body) and tails. Without hesitation, the wisdom of the Mezcalero Master comes to show as he must create the perfect balance by mixing the body, as the main component, with portions of tips and tails to finally obtain the perfect aromas and flavors for the palate.
8.-Packaging:
The culmination of the process of our Mezcal. With care and hygiene our bottles are filled in an artisanal (manual) manner, as well as the labeling and placement of the seals that certify the quality of our product, with the sole purpose of guaranteeing its origin.
1.-Sowing:
Dating back to pre-Hispanic times, our ancestors learned to plant the maguey. This process is preferably carried out during the beginning of the rainy season, putting down threads to delimit the distances between each maguey plant. The paths are long, since it takes 7 to 9 years for the agave to reach maturity, and thus, continue its course for the manufacture of Mezcal.
1.-Sowing:
Dating back to pre-Hispanic times, our ancestors learned to plant the maguey. This process is preferably carried out during the beginning of the rainy season, putting down threads to delimit the distances between each maguey plant. The paths are long, since it takes 7 to 9 years for the agave to reach maturity, and thus, continue its course for the manufacture of Mezcal.
2.-Harvest:
Once the Agave has reached the optimal size with sufficient concentration of sugars, the leaves and roots are cut, leaving the center (pinecone) exposed. This cut is made with a machete and coa (a tool with a steel blade and wooden handle), to make way for the transfer of the pinecones to the Palenque.
3.-Cooking:
The conical oven, which is located underground, is assembled using river stone and is usually heated with ocote and mesquite wood. Once the stones are red hot, the previously cut pinecones are added to obtain their sugars. The oven is covered with bagasse, sacks, dirt, and logs, allowing the steam to perform its function for 3 or 4 days, all while releasing aromas of cooked maguey that give our Mezcal flavor.
4.-Grinding:
During this step the pinecones are cut again, but into smaller pieces that are later crushed by the tahona (a large circular volcanic rock which weighs up to 2 tons) in a rotating stone mill (Chilean or Egyptian mill). To extract the sugars, the tahona tears the cooked agave until it’s in a fibrous state.
5.-Fermentation:
This is the crucial process for the production of Mezcal, as well as the most complex, since living organisms are involved here. Once the must (crushed fiber) has been extracted, it is added to wooden vats, generally made of pine. At this stage, microorganisms (yeasts) act, transforming part of the sugar into alcohol, and the organoleptic characteristics of the Mezcal are also determined. The Mezcal Master demonstrates his knowledge by calculating the times in which water (cold or warm) should be added, as well as the necessary stirring to homogenize the fermentation, which lasts 7 to 9 days.
6.-Distillation:
Once the mosto has fermented to the desired level, it’s placed into copper stills, that are generally heated with mesquite or huamúchil wood. In this step, it is extremely important to ensure that the temperature is ideal in the first and second distillation. During the first distillation, the liquid obtained is called ordinary, or shishe; from the second distillation, three types of liquids are obtained: tips, heart (body) and tails. Without hesitation, the wisdom of the Mezcalero Master comes to show as he must create the perfect balance by mixing the body, as the main component, with portions of tips and tails to finally obtain the perfect aromas and flavors for the palate.
8.-Packaging:
The culmination of the process of our Mezcal. With care and hygiene our bottles are filled in an artisanal (manual) manner, as well as the labeling and placement of the seals that certify the quality of our product, with the sole purpose of guaranteeing its origin.
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