So, it all starts with the agave plant. These traditionally grow in dry, arid conditions, such as in the Mexican desert. The agave plant needs to be sufficiently mature before it can be converted into alcohol. So, once the agave plant is between 7-14 years old, the plant is then large and mature enough and is suitable for harvesting. The plant is picked and the juice extracted. This juice is extremely sweet and rich in sugars. It is these sugars that are extracted and fermented, to produce the alcoholic content of the spirit.
So, let’s talk sugar. The sugar is firstly distilled twice, next matured, and then finally bottled. During the maturing process the earthy, smoky flavor becomes infused. Historically, the Aztec people would dig a hole in the earth, fill it with lava rocks, and then bury the agave plant. It would be left for approximately 3 days. The agave would be surrounded by hot coals and left alone to soak up and infuse that delicious smoky flavor.
The process is not too different today! Pits are dug into the ground and the plant is buried with hot rocks. The resultant mezcal is then distilled in clay pots, bottled, and sold. Knowledge of mezcal’s specific production intricacies tends to be closely guarded and passed down the ancestral line, helping keep the treasured knowledge within families.