Hello mezcalero!
In the previous blog, I shared details about the mezcal cooking process. I hope you enjoyed it! Now, let me walk you through the next two stages in mezcal production.
After cooking comes grinding, where the goal is to extract sugars.
And how is it done?
This process involves crushing or tearing the fibers of the cooked agave. Various tools can be used for this task: a shredder, mechanical rollers, or the tahona, an Egyptian mill model pulled by a horse.
Now, let's move on to fermentation. In this stage, there are two variations: natural fermentation and accelerated or controlled fermentation. Here, the juices and remains of crushed agaves are taken to containers or vats, which can be made of wood or stainless steel, filled up to 75% with agave, and water is added.
In natural fermentation, we let nature do its work, taking its time, which can range from 8 to 20 days depending on environmental temperature, vat type, agave, etc.
Accelerated or controlled fermentation takes 24 to 30 hours and is achieved by creating the right conditions, influenced by temperature, pH, sugars, alcohol, and the type of yeast.
This stage is where the magic happens. Through a biochemical process, yeast consumes monosaccharide sugars, transforming them into alcohol and carbon dioxide. Other components are created during fermentation, contributing to organoleptic properties. Depending on the fermentation type, you obtain different aromas and flavors.
To achieve the highest level of purity, at Mezcal Mitre, we undergo a natural fermentation process without any additives, using pine wood vats to achieve a unique and artisanal flavor.
I hope you've learned something new and can share it with your mezcal-loving friends.
