Historically, mezcal has had a meaningful importance in the vision that producer communities have of themselves and in their relationship with the mezcal since it is an inseparable element of their request of rains and their greatfullness for successful harvests rituals. This beverage has become an income source for the local economy which survives through a particular network that consumers are part of and without which many of these communities would not be able to continue performing their mezcal culture.
The final flavor of Mezcal is defined by its maturity, the quality of the maguey, the amount of sunlight received and the queality of the land where it was planted.
It is made with tahona, stone or wooden canoe or with an electric harrow. The maguey disintegrates to obtain a sugary fiber.
In order to make the cut, the following tools are used: machete, ax, jib and blade. The person who makes the cut, known as cutter, must have the ability to make a uniform and quick cut.
The sugars are diluted with water either in clay, leather, wood or stainless steel vats. Here the aromas and flavors of the drink are formed.
It is done in an earth oven, with hard wood where stones are heated up to 600 ºC and with this temperature, in a period of 4 to 5 days, 4 to 12 tons of maguey are cooked. 600 ºC and with this temperature, in a period of 4 to 5 days, 4 to 12 tons of maguey are cooked.
The product of the fermentation is distilled in copper stills or clay pots, until obtaining a drink that reaches 85º of alcohol and decreases between 50º and 40º in the second distillation.