History begins with the year’s first full moon, where agaves that have been standing in the fields for nine years are harvested. Under the starry skies and moonlight, the master points out the exact time for the cutting, which is the first step in the preparation process of the beverage that for generations has marked the history of his land and his people.
Below the ground with the intense heat of mezquite firewood, the agaves are cooked together. Waiting for the precise moment, the master gives the order to cover the pit oven or tapada. Slowly, the agave plants start to smoke and release a delicious fragrance concentrating all of their juice and flavor. Eight days after, the master marks the moment when the pit oven must be uncovered.
Cooked to the point, agaves are taken to a stone mill where they’re mashed to extract the bagazo or juice, which is then poured into large oak barrels with well water to enrich the mezcal’s personality and flavor. It is here where magic happens and the master with his guitar in hand sings to the barrels, adding the special ingredient that makes this mezcal so unique and enchanting.
Once fermented, the wort is taken to be distilled in copper stills as tradition marks it since Spain arrived in Mexico. Mezcal then comes out with a high alcohol volume, too strong to be ingested, but once the body is reached the master determines that at a 48 alcohol content is when our mezcal peaks in flavor and quality, best expressing its characteristics.
We were recently bestowed with the certification granted by the COMERCAM, the official regulating council that endorses the fulfillment of norms and quality standards of our processes as well as the designation of origin.
For more information visit http://www.crm.org.mx