From Tradition to Tech: Three Methods of Producing Mezcal

1: Mezcal

The most modern of Mezcal production, allowing for the use of stainless steel tanks and autoclaves. This method is not beholden to traditional or ritual techniques, and allows great new recipes to be mass distributed.

2: Mezcal Artesanal

Artesanal mezcal must be cooked in earthen pits or clay ovens, milled by hand but can be mechanically milled, fermented in stone or organic pits, and finally distilled with direct fire under copper or clay pots.

Man adding a piece of the pina, or "core" of the agave, into the clay oven as part of the mezcal process
The piña, or "core" of the agave

3: Mezcal Ancestral

The most true to tradition production style, cooked only in earthen pits, hand milled or milled with the use of a tahona (a process in which the mill is operated by a horse or donkey), fermented in animal skins, pits or tanks made of stone, earth, tree trunk, or wood and distilled with direct fire in clay or wood pots.

Age is Just a Number: Marking Your Mezcal

The aging process of Mezcal is very important and can directly influence the flavor profile and alchemy of the Mezcal you’re enjoying. All bottles of Mezcal are required to be marked with their age, falling into three types.

Barrels holding aging mezcal as part of the mezcal process
The age of Mezcal is marked on every bottle

1: Joven

Meaning “young”, Joven Mezcal is bottled right after distillation, or no less than two months after

2: Reposado

Right in the middle – these “rested” mezcals are aged for a minimum of two months, but no longer than a year in oak barrels.

3: Añejo

The longest aging process for Mezcal, remaining in oak barrels for a minimum of one year and up to three years.