Video 8:54. A fascinating look into the making of Mezcal.
In Jalisco, Mexico culturally and historically there is a tradition in the making of Agave distilled spirits, know as Mezcales. Tequila is a Mezcal. For unfair geo political and economical reasons this uniques spirits presented in this video are being marginalized.
There are about 25 Mezcal producers in this region. Most of them still believe in using traditional practices when making them Mezcal. Don Macario Partida Ramos is one of them.
A prolific region in Agave diversity. A region rich in culture, traditions, and history. There are about 26 different species of agave in this region. Generations of knowledge passed and preserved over centuries.
Here, Agave heads have left weighing about 668lbs, but regularly about 440lbs. The traditional method to cook the hearts of the plants is in a pit in the ground. The Agave is cooked for 3 to 4 days. This cooking method gives the Mezcal its smokiness characteristics.
These agave hearts were nurtured for up to 15 years. Men and plant work together to create one of Mexico's mystical spirits: Mezcal.
A batch like this had about 4 to 5 owners and every owner would mark this one axe mark, a cross, three axe marks, four axe marks. And then they will turn them over like this, so they would not steal from each other.
The taverna is a great example of pre-Hispanic distillation methods. The level of the alcohol content is measured by the number of “pearls”. The more “pearls”, the higher the alcohol percentage volume. Depending on the alcohol content they will determine where to make their cuts during distillation.
It's important to know when to cut. This strength [of the spirit] is above 47 degrees. Under 47°, you can say that the flavor is no longer Maguey (Agave). It is, in reality, it is no longer Maguey (Agave), its water. Water with the taste of Maguey but with low-quality.
This traditional pre-Hispanic method has been passed on from generation to generation. Agave has played an important role in the life of the people of this region. The plant has been used as a food source, as medicine and spirits for at least 2500 years.
Learn more about the struggle over Agave: The Battle at Dulce to Stop an Alien Breeding Program Using Thousands of Young Women