Mezcal is recognized worldwide as part of the heritage of Oaxaca, where 80% of mezcal production is concentrated and where the country's greatest variety and diversity of agave is found..
“Palenque” is the name given to mezcal factories in Oaxaca, where our elixir is produced. We make it using traditional techniques that have been preserved over the years and natural resources from our own crops..
The process involves several stages where we transform agave into a mystical and spirited drink with unique characteristics and flavors.
The process begins with cutting the maguey. At this stage, we select and collect the piñas (agave hearts) that have reached optimal maturity.
This indicates that the highest amount of sugar has been concentrated, so we cut the leaves and extract the piñas, separating them from the root.
Traditional earthen ovens are conical in shape, and that is where the firewood, pine wood, and stones are placed. When the stones are red-hot, the piñas are placed inside.
The oven is sealed with earth until the master mezcalero indicates that the pineapples are cooked. At that point, we begin to uncover the oven and wait for the temperature of the pineapples to drop before removing them.
At this stage, the complex sugars are transformed into simple sugars for fermentation.
In our traditional method, we use the “tahona,” a type of mill used since ancient times in Egyptian cultures. It is a circular stone weighing more than a ton that rotates on a circular axis.
At this stage, the cooked agave is crushed, the fibers are extracted, and the sugars are released, which is extremely important so that during fermentation the sugar is converted into alcohol.
The ground agave is placed in pine wood vats, and water is added to form the “must,” which contains the fermentable sugars. The sugars are converted into alcohol by the action of endemic microorganisms, mainly yeasts.
In this natural process, which lasts several days, we benefit from climatic conditions that naturally accelerate fermentation, as well as the quality of the water in the area where our elixir is produced. It is important to mention that at this stage, the skill and knowledge of the master mezcalero in controlling this process also plays a role, as it is crucial for the development of the final flavors and aromas of the mezcal.
The bagasse is placed in copper stills. Bagasse is the fermented mash. The still separates the ferment and the substances that make up the mezcal through a process of evaporation by heating and subsequent condensation by cooling.
For our mezcal, we carry out double distillation. In the first distillation, we obtain what is known as the “ordinary,” which is a mezcal with a low alcohol content and little essence. In the second distillation, called rectification, we obtain a mezcal with an alcohol content of between 55 and 58 degrees, in which the aromas and flavors that give our product its identity and essence are defined. Finally, we adjust the alcohol content to the desired level, bottle, and label the product.