Harvesting the Pina.
Mezcal/Tequila is made from the heart of the agave plant, known as the "pina". Typically a plant takes between 7 and 9 years to mature before it is ready to be harvested.
Roasting.
After harvesting, the pina is roasted to break down the complex sugars of the Agave plant. Traditionally the pina is cooked in a "Horno" (brick oven) for 72 hours but in the modern day, many distilleries use an autoclave (steam oven) to cook the pina.
Fermenting.
The agave juices are mixed with yeast and water to ferment. During the fermentation, yeast through an enzymatic process with the sugars and carbohydrates in the juice becomes alcohol. The fermentation process also plays a significant role in various aspects of the sensory profile of the alcohol - primarily the flavours and aromas.
Distilling.
The fermented agave is then distilled using copper pot stills and is double-distilled, to produce a smooth finish. At this point in the process the Blanco is complete and ready to drink.
Ageing
To produce Reposado or "rested" tequila/mezcal, the distilled Agave is aged in an Oak barrel for at least 60 days. After it has aged and drawn in the complexities of the Oak it is ready to be enjoyed.
Your Lips.
Most commonly consumed as a shot or mixed into cocktails. A truly well-produced tequila/mezcal can be sipped and enjoyed like a whiskey.
However, if you want to drink it, do it right! Drink Three Amigos with friends and family celebrating life.
3 Amigos.
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