Mezcal’s beauty stems from its ability to express the conditions in which it was cultivated, much like wine. In mezcal, the flavor profiles are determined by the fermentation yeasts as well as the conditions in which the plant grew – such as the soil, altitude, and weather. Therefore, mezcal is a popular drink among amateur spirits enthusiasts. Here are the important process takes place in making mescal:
A bonfire is built atop a stone-lined pit in which mezcal is cooked, whether it is artisanal or ancestral. Over the red-hot coals, stones are piled after the fire has died down. On top of wet agave fiber, the stones are covered with agave. Over several days, the agave is cooked by the heat from the stones buried beneath the straw mats covering the mound.
Immediately after the agave has been cooled, sorted, and removed from the fire, it is ready for milling. Agaves are crushed using a large stone wheel pulled by a horse or mule. Traditionally, mezcal is crushed by hand with large wooden mallets, while modern mezcal singapore is crushed with mechanical shredders. The agave is ready to ferment once it has been crushed into fibers and wet pulp.
When water is added to crushed agave, it will naturally ferment. Generally, fermentation takes between 1 and 4 weeks, depending on factors such as sugar content, temperature, altitude, proximity to livestock, and the frequency of fermentation in the Palenque. Mézcal mostly ferments in the Palenque in which it is processed due to yeast and bacteria.
After the fermentation process is completed, the agave mash is distilled. After the first distillation, low-grade alcohol is produced, and then the fibers are removed to produce a second distillation. Following this second distillation, the mezcal is mixed and either bottled immediately or aged in oak barrels.