Welcome to Producer Mezcal
Artesanal Production Process
Once mature, the magueys are cleaned by shaving the leaves (pencas) and split.
The hearts of the agave will slowly roast in an earthen oven (horno) over rocks and local wood for upwards of three days, covered in rock, tarp, and dirt to allow for the circulation of smoke within the pinas.
Cooked agaves are mashed with a stone Tahona wheel to extract the newly transformed sugars. Both are pulled by bulls or donkeys.
The mashed agave is mixed with water and sits uncovered in wooden holding tanks to allow natural yeast to ferment. Outside temperatures dictate fermentation times, typical fermentation time is around 10 - 13 days.
Celestino uses a traditional copper pot still, distilling twice. Juan’s still is unique in that it has two plates built into its bulb allowing for one pass through the still but yielding a double distillation. Each still is operated by our maestros without technological advancement. They are tempered with wood and a careful eye, knowing when wood needs to be removed or added.
Distilled in small batches and created to be enjoyed with friends and good conversation.
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