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PRODUCTION PROCESS

Cultivation and Harvest
Not all species of agave or maguey are acceptable. Mezcal Madrona is produced with Agave angustifolia (maguey espadín) one of the varieties recognized by the NOM.

Grinding
The pieces of cooked and cut agave are placed in the mill to be crushed and thus form a kind of paste. The mill has to constantly stir the bagasse and the cooked agave so that the stone passes over it and crushes it.


Distillation

Once the natural fermentation process is finished, the paste is distilled in a copper alembic. Mezcal Madrona is double and triple distilled.


Baked

Traditionally the piñas are baked in an underground oven with an approximate diameter of 25 meters. The wells are lined with hot stones, then with agave leaves, mat, and soil. The piñas are left cooking in the well for three days, allowing them to absorb the flavors of the earth, wood, and smoke.

 

Fermentation
The natural fermentation process can be 8 to 20 days, depending on temperature, the type of vat and the type of agave. 

   

Repose

Mezcal ages quickly. It is stored in large wooden barrels for periods of 2 months to 7 years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wood. The longer it is left to age, the darker the color and more distinctive the flavor.

OAXACAN

Tradition