HOW THE MEZCAL IS MADE
Understand how mezcal is produced from the cultivation of the agave plant to the final bottled product.
Made in Mexico.
Curated in Berlin.
CULTIVATION
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CULTIVO
Our story begins long before the harvest, with the careful cultivation of agave. For several years, agaveros tend to the plants, ensuring they grow strong and healthy under the sun. They monitor soil, water, and climate conditions to nurture the agave’s development.
HARVEST
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JIMA
The mezcal journey begins with harvesting. After years of growth, the agave plants are finally mature. Skilled workers, called Jimadores, use machetes to cut away the sharp leaves and reveal the heart of the plant, known as the piña. This heart is the foundation of mezcal.
ROASTING
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COCCIÓN
The harvested piñas are loaded into traditional underground ovens lined with volcanic stones. These stones are heated by a wood fire, and the piñas are carefully layered on top, then covered with earth. This slow roasting process takes several days, infusing the agave with the smoky, earthy flavors that define mezcal.
MILLING
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MOLIENDA
Once the roasting is complete, the piñas are taken to a stone mill, or tahona, where they are crushed by a large stone wheel, often pulled by a horse or mule. This crushing releases the agave’s sweet, smoky juices, which will be used for fermentation..
FERMENTATION
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FERMENTACIÓN
The crushed agave fibers and juices are placed in large, open wooden vats. Natural yeasts begin the fermentation process, converting the sugars into alcohol over several days. This stage is essential, as it contributes to the complexity of mezcal’s flavor.
DESTILLATION
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DESTILACIÓN
The fermented liquid is distilled in copper stills. During this process, the alcohol is separated from impurities, and the mezcal’s purity is refined. Often, mezcal is distilled twice to enhance its clarity and bring out its deep, smoky character.
AGING
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MADURACIÓN
Some mezcals are bottled directly after distillation, showcasing fresh flavors, while others are aged in oak barrels. Aging deepens the mezcal’s flavor, adding notes of vanilla, caramel, or spices depending on the type of barrel used. Aging can last from months to several years.
BOTTLING
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EMBOTELLADO
Once the mezcal is ready, whether aged or fresh, it is carefully bottled in small (200 ml) or large (700 ml) bottles. Each bottle is labeled and sealed, preserving the rich heritage and unique flavor that mezcal represents, a taste of Oaxaca’s mezcal tradition in every sip.
Made in Mexico.
Curated in Berlin.