A Classic And Perfect One
The agave is cultivated in a natural way and after 6 to 12 years is manually cut and taken to the Palenque.
The cooking takes place in an oven built from a hole in the ground. We use materials like selected wood, river stones, bagasse, and soil.
The trituration is accomplished with a mill known as “Molino Egipcio” or “Tahona Chilena”. This is made by a wheel that weights almost 1,102 pounds, attached to an axle and is pulled by a beast.
The fermentation is spontaneous and takes place in wood containers for approximately five to seven days, considering the ambient temperature.
This last step takes place in copper stills, of clay pots or combinations of copper, clay, and reed. From the product of the first distillation we get the aguardiente best known as mezcal.