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Mezcal for  export 

RAW MATERIAL 

For this special edition, the espadín agave has been selected .

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PIT FURNACE

For this SPECIAL edition  I know  you have selected the oven  of hermetic pit in conical shape. Near the ancient ceremonial centers, traces of this type of oven can still be seen very close to the pyramids.

The conical stone oven has remained that way to date and is widely used throughout the Mexcalera region. River or volcanic rock stones are placed at the bottom of the pool.  These will look incandescent and ready to cook the agave pineapple pieces previously crushed by axe.

The firewood of ocote, eucalyptus, oak and firewood of the region is placed, this procedure is the one that  gives it a taste  to wood or firewood to mezcal. Classic of artisanal and ancestral mezcal.

The agave pineapples are placed on top until a mound is achieved.

Subsequently, they are covered with a blanket to store the heat.

Its cooking is from 3 to 5 days depending on the local temperature.  

Slow-cooked pineapples in conical ovens give us mezcals with body and uniform pearliness.

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GRINDING BAKERY 

In this step we can distinguish the canterado flavor  provided by the rollers or the bakery stone.

Let us remember that this is the oldest, it is an outdoor process. The surface where that pressing takes place  it's a list  and  uniform that can later  be easily cleaned.

If the maestro mezcalero does not want to add this flavor, he will take it through the grinding and grinding of the motor.

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FERMENTATION 

Fermentation is an anaerobic biological process in which simple sugars, such as glucose and fructose, are transformed into ethanol and carbon dioxide by the action of yeasts (responsible for the fermentation process); These yeasts are microorganisms that, when they are in a medium rich in sugars, reproduce and generate large amounts of alcohol and CO2. The fermentation is enhanced in white oak wood vats, here the Mezcal  takes on a woody flavor.

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DISTILLATION

Clay pit distillation, used for this SPECIAL order, is fractionated by successively separating the liquids from the mixture, taking advantage of the difference between their boiling points.

 

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FRONT SIDE 

Condition:_______________________________________  oaxaca
Population:___________________________________
  Yautepec Municipality
Maguey employee:_________________________
  Esmadin
Master mezcalero:_________________________ Martín Hernandez.
Type of oven:_______________________________ Conical, Pre-Hispanic.
Grinding type:___________________________ Mill, Press
Fermentation vat type:____________
  Oak Tubs, Concrete Piles.
Water used for fermentation:___
   Spring.
Distiller type:_________________________
  Copper alembic.
Number of distillations:________________
   Double distillation.
Adjustment of alcoholic strength:__________
  4% 
Distillation date:______________________
   NOVEMBER 2, 2021.
Alcoholic wealth:________________________
   46% .
Liters produced:_________________________
   1000 Liters.
Lot: ________________________________________
   091121
Bottle number:________________________
  501
Content ml:______________________________
  1000ML
 
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Price: $589 bottle  3/4

bank : Scotiabank
Account : 01603954099
Transfer code 0447 0001 6039 5409 91
OXXO 5579 2091 4175 6640


 

Netsatelital SA de CV (Marketing Company)

RFC: NET150709QQ1

M. Abasolo 140-A, 

Col. San Sebastian, Cp. 78349,

San Luis Potosi  PFS  Mexico.

Phones: 

444 510 7483   WhatsApp

444 251 0429   Mobile

444 418 5185   Office

www.agaveproducers.com

agave.producers@hotmail.com

granacarmin@hotmail.com

Grupo Corporativo Agave Productores
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Avyssat  SA  from  CV . (CORPORATE)

RFC : AVY050805SE3

ALTUS Building,

Sierra Leone N. 360, 

Col. Villa Antigua, CP. 78214 

San Luis Potosi  PFS  Mexico.

Phones: 

444 183 5697 

444 183 4482

www.agaveproducers.com

agave.produceres1@gmail.com

          

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