Mezcal is the most ancient distilled spirit in the Americas. The name is from the Nahuatl word 'mexcalmeti' which means maguey or agave. Unlike its sibling Tequila, Mezcal can be derived from any of the thirty different types of Agave (Maguey). These are often grown wild and from the different regions of Mexico. Like grapes for wine, each Agave has its own characteristics and this can be further affected by the terrain, soil, water, altitude where the Agave is grown. Mezcal is generally produced on very small scale and each 'Maestro' (master distiller) also adds his own touch.
The Agave is slow cooked in underground 'Pit' ovens for 3-5 days. Following grinding quite often still done by 'Tahona' (a mule with stone grinder), or even by hand with a wooden mallet, fermentation is undertaken with airborne yeasts in open wooden vats before distillation in rustic pot stills made of copper, clay or even wood. The Maestro takes directly at the desired alcohol strength by eye before bottling using experience that has been handed down from generation to generation. We are delighted to have some of the best examples of hand-crafted Mezcal available.
The Agave is slow cooked in underground 'Pit' ovens for 3-5 days. Following grinding quite often still done by 'Tahona' (a mule with stone grinder), or even by hand with a wooden mallet, fermentation is undertaken with airborne yeasts in open wooden vats before distillation in rustic pot stills made of copper, clay or even wood. The Maestro takes directly at the desired alcohol strength by eye before bottling using experience that has been handed down from generation to generation. We are delighted to have some of the best examples of hand-crafted Mezcal available.
