Mezcal for export
Bordeaux bottle
FRONT SIDE
REAR SIDE
Descripción de proceso de Fabricación
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, Agave Salmiana and Tepextate have been selected.
SALMIAN
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.
When the pineapples are steam cooked whose heat source is LP gas, the master mezcalero seeks give us the taste of the agave plant, here they move away wood flavors or wood flavors.
Pineapples cooked over low heat in masonry ovens give us mezcals with body and uniform pearliness.
MASONRY FURNACE
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.
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
