Espadin | Misitio

RAW MATERIAL

The wealth of agaves in Mexico is due largely to the heterogeneity of the territory with the different climates, soils, topography, geology and the intrinsic properties of each type of agave, such as its genetic plasticity, ecological tolerance, dispersal capacity, seed germination, biotic interactions with other organisms such as pollinators, that is why it can be defined that Mexico is the ideal place for the development and prosperity of these types of crops.

AGAVES are found in more than 75% of the national territory and their distribution is extremely dispersed, they are very prosperous in arid areas and semi-arid areas of the center and north of the country, and their number decreases drastically towards the warm and humid areas of the south of the country. Of all these varieties, only 35 of them are used to make mezcal, and of these 35 varieties, only 12 are favorable for the extraction of sugars for agave honey or mezcal. For this special edition, the espadín agave 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

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.

It is very important that the master mezcalero knows the degrees of evaporation of the different alcohols, the first evaporations are removed since they are methanols that evaporate from a temperature of 34.7 at 64.3 degrees.

The last evaporations or the tails are the propanols that evaporate from 82.4 to 99.4 degrees of temperature

ETHANOLS are those that evaporate from 78ºC to 82º c