NOSOTROS MEZCAL PROCESS
THE HARVEST
Nosotros Mezcal is made of 60% Espadín and 40% Tobalá maguey.
These are sourced from the “Sierra Sur” of Oaxaca.
THE COOKING
The magueys are cooked in a concave rock oven dug on the floor.
The rocks used are river rock as they are able to withstand the temperature of 800-1000 degrees Celsius.
The top of the oven is covered with wet maguey “bagazo” which helps distribute the temperature throughout the oven.
The magueys are cooked for a little more than 3 days (~85 hours).
THE MILLING
Cookled agave is milled with a traditional Tahona (rock mill).
THE FERMENTING
Fermentation happens in pine wood tubs.
No yeast is used, therefore the process is longer amounting to 8 to 10 days depending on the time of the year as temperature affects it.
THE DISTILLATION
Post-fermentation, the alcohol juice is taken to distillation. Nosotros Mezcal uses alembic (copper still) distillation. It is distilled two times.
THE COOKING
THE BOTTLING
Each bottle gets filled and hand-labeled one by one.
