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.
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.
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.
The natural fermentation process can be 8 to 20 days, depending on temperature, the type of vat and the type of agave.
Once the natural fermentation process is finished, the paste is distilled in a copper alembic. Mezcal Madrona is double and triple distilled.