THE RAW MATERIAL : THE AGAVE PLANT
The agave is a plant (or giant grass) native to the American continent. In Mexico we find 87% of the 200 species worldwide, and about 100 of these species are endemic to Mexico.
“Tree of Wonders” for the Ancient Mexicans, agave has many virtues: medicinal, textile, food and, of course, it allows the distillation of mezcal.
THE MAKING OF MEZCAL : THE PROCESS
The whole cycle is a complex process, transmitted empirically from generation to generation.
Mezcal is obtained through the distillation of previously fermented sugar juices of agave plants.
It can be divided into six main stages:
planting, harvesting, cooking, grinding, fermentation and distillation.
PRODUCTION AREAS : THE TERROIR
Terroir is a geographical area defined by natural (soil, altitude, climate, etc.) and cultural factors (know-how, methods, practices, etc.).
For this reason, we decided to focus our collaboration with different villages of Oaxaca to perpetuate the identity of each area. Our goal is to identify different expressions of terroir and therefore associate particular flavours and aromas to specific places.