Hello mezcalero!
On this occasion, I want to talk to you about how mezcal is fermented, one of the stages of production that, personally, I find to be one of the most fascinating, since during this process different chemical changes occur that give mezcal much of its essence.
The fermentation process of a mezcal begins after the agaves are crushed in the tahona. There are two variants for this stage: natural fermentation and accelerated fermentation.
In natural fermentation, wooden vats are used and we let nature do its work in its own time. This can take from 8 to 20 days depending on the ambient temperature, the type of vat, the species of agave, etc.
Accelerated or controlled fermentation takes between 24 to 30 hours and this is achieved by creating the right conditions, where temperature, pH, sugars and the type of yeast added influence. For this process, stainless steel tanks are usually used.
Fermentation is where the magic happens. The yeasts, through a biochemical process, eat the monosaccharide sugars and transform them into alcohol and carbon dioxide. Other components are also created that give the wine organoleptic properties, meaning that depending on the type of fermentation you do, you get different aromas and flavors.
To obtain the highest level of purity, at Mezcal Mitre we carry out a natural fermentation process, without any added agents, in pine wood vats to achieve the unique and artisanal flavor that characterizes us so much.
As always, I hope you have learned something new about the wonderful world of mezcal and that you bid farewell to the year with the taste of your favorite Mitre, and of course remember that the world belongs to the curious.
