HARVEST / JIMA
The agaves are carefully selected, after they reach their maturity age and get to be extracted from the earth. Cutting the penca of the maguey, leaves the agave heart, known as pineapple because of its looks, and takes all the flavors of the different elements that for years nature feed the agave with.
Our agave gets cooked in underground stone ovens (with wood gathered on the same community the mezcal will be made), for over 5 days. This process allows to change the organoleptic agave characteristics and to get an amber color as charming as its bouquet and flavor.
Once the agave is removed from the oven and let rest to cool, it will get ground on a stone mill to extract all of the juice.
The fiber, flesh and juice get placed in wooden tanks and left to ferment with the natural microbiota. This process takes 5 or more days depending on the climate and microorganisms surrounding. During this process, yeasts get developed and will transform the sugar into alcohol, named tepache.
The tepache, flesh and fiber are placed in a copper still. Distillation has 2 stages, The first distillation yields low-grade alcohol and is known as ordinario. Then there is a second distillation named rectificación, to separate the so called higher alcohol, and it gets blended to obtain a consistent grade of alcohol, extracting the pure soul of the agave and condensing it in every mezcal drop.