PROCESS

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Work won’t do itself, a good Mezcal is required to start.

Mezcal Joven, 100% Agave Espadin, the process is carefully overlooked by Maestro Mezcalero Erasto Martinez.

Cultivating

We select the best “Espadin Agaves”, which take 8 to 10 years to mature.

Harvest

Once it reaches maturity, the Agave is cut from its base and then it’s “​jimado”​ until it reveals the heart of the agave, or “piña” (pineapple).

Cooking

Inside underground stone ovens for 3 to 4 days.

Milling

After being cooked, the pineapples are ground with a Tahona stone pulled by a ​horse​. In each milling, “Karwinskii”, “Venado” and “El Gringo” take turns, and are cared for by the groom Pablo Palacios.

Fermentation​

Once crushed, the pulp is put into Cypress wood fermentation tubs with spring water for two weeks, time enough for the sugars to concentrate.

Distillation

After the fermentation, the liquid is loaded into copper boiler stills, where it is distilled twice to obtain the final product: El De Bateo Mezcal.