PROCESS
It all begins years before the maguey is harvested, with the sowing, once the seed is in the ground, the next step is waiting until it reaches its ideal maturation.
MAGUEY CUT
THE MATURE AGAVES OF 6 AND 8 YEARS OF AGE ARE PICKED, THEIR PENCIES ARE CUTTED AND THE ROOT WITH WHICH IT EXTRACTS MINERALS FROM THE EARTH TO GET THE CENTER OF THE MAGUEY, BETTER KNOWN AS PINEAPPLE.
MAGUEY CUT
COOKING
COOKING
THE PINEAPPLES ARE PLACED IN A CONICAL STONE OVEN UNDERGROUND; THEY ARE BURNED ON THE BASE AND FILLED WITH STONES, WHEN THE IDEAL TEMPERATURE IS REACHED, OVER THEM, THE PINEAPPLES ARE PLACED, THE LARGER SIZES ARE CUT IN DIFFERENT SHAPES TO MAKE IT EASIER TO ORGANIZE THEM.
OVEN COVERING
IT CONSISTS OF COVERING THE PINEAPPLES WITH BAGS TO CONSERVE THE TEMPERATURE, AND THESE ARE COVERED WITH EARTH, THIS PROCESS TAKES FROM 3 TO 5 DAYS, DEPENDING ON THE TEMPERATURE, THE LOWEST TEMPERATURE IS REQUIRED THROUGHOUT TO PROPERLY COOK THEM
OVEN COVERING
GRINDING
GRINDING
THE COOKED PINEAPPLES ARE REMOVED FROM THE OVEN AND CUT IN SMALL PIECES TO PLACE THEM IN THE STONE MILL, SO THAT THE STONE WHEEL (PULLED BY A HORSE) PASSES OVER THE MAGUEY BLOCKS AND A HOMOGENIC GRINDING IS ENSURED.
FERMENTATION
THE AGAVE CRUSHED IN ITS TOTALITY (MUST) IS PLACED IN WOOD INK, FULL AT BETWEEN 50% AND 70% OF ITS CAPACITY, THE REST IS FILLED WITH WATER, AND THE AGAVE SUGARS ARE FERMENTED, HIGHEST THE TEMPERATURE FASTER IS THE FERMENTATION. IT TAKES BETWEEN 3 AND 5 DAYS.
​FERMENTATION
DISTILLATION
DESTILACIÓN
THE MUST (BAGAZO OR TEPACHE) IS PLACED IN COPPER POTS THAT WILL BE EXPOSED TO HIGH TEMPERATURES GENERATING VAPOR INSIDE; THIS IS CONDUCTED THROUGH THE TURBANS UNLOADED IN THE SUBMERGED IN COIL IN A TUB WITH WATER, THE VAPOR OF THEIR INTERIOR BY CONDENSATION, TURN LIQUID AND GIVE THE MESCAL AS A RESULT.
