The process begins by cutting the leaves and the roots when the agave reaches maturity (minimum 8 years and up to 30 years depending on the species), leaving only the heart, named “piña” (meaning pineapple in spanish) because the resemblance to the fruit.
2.- Cooking, Roasting
The piñas are cut into pieces and cooked in a natural underground oven over wood and stone. This step lasts from 4 days up to 7 days depending the quantity of agaves.
3.- Milling or Grinding
The cooked fragments are cut again and placed in a stone mil. The stone is pulled by a horse, grinding and extracting the juice of the pieces of agaves.
The ground agaves are placed into wooden vats with water, allowing them to ferment utilizing only 100% natural yeasts and microorganisms (no chemicals are being added).
The fermented product, named “tepache", is distilled twice in copper stills, creating the final result: mezcal. In some cases the mezcal is then placed in oak barrels allowing it to age for a period of time.
The elixir obtained is poured back into the guardians (stills) to repeat the ritual and purify it by eliminating any water residue that has been concluded thus the ritual, obtaining a pure drink (mezcal) and author.