RAW MATERIAL
For this special edition, the SALMIANA agave has been selected as the basis of a cocktail content or to combine with some preparations or concentrates, giving it a homogeneous taste to the prepared
MASONRY FURNACE
Airtight room where the pineapples are cooked with the heat of the firewood, providing a smoked flavor of agave, adding the aromas of oak, ocote or palm wood from the region.
Disc Mill
DISC mill
Agave ripper and shredder from Ø3' to Ø6' by means of disc and hammers with a capacity of 50 to 200 tons of agave per day. Made of carbon steel, internally plated in stainless steel. Epoxy or electrostatic polyurethane paint finish for exteriors.
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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. Fermentation takes place in stainless steel vats.
DISTILLATION
Copper still 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.
BOTTLE
Alcoholic richness content 38% Vol. Alc. Designed for cocktail preparations, made with agave salmiana mezcal and other sugars, enhancing the smoky flavor, its production process begins with the burning of the pineapple in masonry ovens, from there it goes to the disc mill to extract the must that then it will wait for its fermentation in stainless steel vats, and finally the distillation will take place in a copper still. It is priced at $150 pesos per liter, to be sold on average at $183 pesos per liter.
FRONT SIDE
YOUNG MAN
Agave Salmiana Liqueur
State San Luis Potosi
Net Cont. 1 L 38% Vol Alc
REAR SIDE
State:_______________________________________ San Luis Potosi
Population:___________________________________ Mexquitic Municipality
Maguey employee:_________________________ Salmiana
Master mezcalero:_________________________ Daniel Rodriguez.
Type of oven:_______________________________ Masonry.
Grinding type:___________________________ Mechanical
Fermentation vat type:____________ Stainless steel tubs.
Water used for fermentation:___ Spring.
Distiller type:_________________________ Copper alembic.
Number of distillations:________________ Double distillation.
Adjustment of alcoholic strength:__________ 3 %
Distillation date:______________________ NOVEMBER 2, 2021.
Alcoholic wealth:________________________ 38% .
Liters produced:_________________________ 1000 Liters.
Lot: ________________________________________ 091121
Bottle number:________________________ 501
Content ml:______________________________ 750ML
