RAW MATERIAL
For this special edition, agave salmiana has been selected.
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.
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.
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.
DISTILLATION
HUICHOL distillation used for this SPECIAL order
BOTTLE
FRONT SIDE
REAR SIDE
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Condition:_______________________________________ San Luis Potosi - Zacatecas
Population:___________________________________ Tolosa, Saldana, Santa Gertrudis
Maguey employee:_________________________ Salmiana
Master mezcalero:_________________________
Type of oven:_______________________________ Conical, Pre-Hispanic.
Grinding type:___________________________ Mill, Press
Fermentation vat type:____________ Oak Tubs, Concrete Piles.
Water used for fermentation:___ Spring.
Distiller type:_________________________ HUICHOL Distiller
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
It will have the QR code to indicate to the diner the production batch and the type of manufacturing like this page, placed on the side of the bottle with your company data.