Mezcal de maguey / mezcal agave

Description

Mezcal is a regional alcoholic beverage obtained by distillation and rectification of musts prepared from previously hydrolyzed or cooked agaves and subjected to alcoholic fermentation with yeast.
Mezcal is a liquid scent and flavor suigeneris according to its kind. It is colorless or slightly yellowish when rested or aged in wooden casks of oak or white oak or when or devote itself without rest it.
The maguey or agave is a plant of the family Amaryllidaceae, long fibrous leaves lanceolate spines, green as usable for the production of Mezcal Head-to pineapple or (stem and base of its leaves) part.

From planting the agave, it still takes nine years to select and harvest the plant from which the cone is obtained maguey.

Subsequently, the pineapple is subjected to cooking traditional mud and stone ovens, before being crushed in Chilean type grinders.

The crushed agave is fermented in vats of white oak, then it is distilled in copper stills where mezcal is finally obtained using a process destilacin.Toda this work is done in handmade in factories called runaway.

The drink is collected and homogenized stabilized to give the young mezcal, the same that is sent to the packaging area; however, if that is required to produce mezcal reposado or aejo is, it is deposited in previously white oak casks, where it acquires its characteristic taste fine woods.

To prepare mezcal worm, it is collected and previously selected in rainy season and subsequently treated carefully, before being packaged.