Pueblan Mezcal

To speak of ancestral and artisanal drinks is to speak of mezcal and agave. It is a treasure that grows in various regions of the state of Puebla. The rey ahuehuete (Montezuma Bald Cypress) and agave are millennium-old siblings in the rugged landscapes of the State of Puebla.

Mixteca is one of the 5 regions of the state of Puebla, obtaining a Designation of Origin in 2015. One of its most famous flora is the agave espadilla, surrounded by mesquite and huizache trees which are a fundamental part of the agave heart smoking process. 

The agave landscape of Puebla, a small taste of the 5 mezcal regions of the State of Puebla with a Designation of Origin: Valle de Atlixco, Mixteca Poblana, Sierra del Tentzo, Reserva de la Biosfera Tehuacán-Cuicatlán and Altiplano.<br>

Mezcal is a spirit containing between 35 to 55% alcohol. It is extracted from the ripe hearts of agave that have grown for between 8 and 25 years in rugged soils. Unparalleled in its color and beauty, it is a treasure that enamors those who discover it.<br>

We enjoy sharing our passion for the beauty of the wild agaves in the ecosystems of Puebla. These are distributed throughout 5 ecosystems that are home to 17 species of wild maguey throughout the 116 municipalities of the state of Puebla.<br>

It starts with selecting the ripe agaves that are ready to be harvested. From generation to generation, grandparents have passed on all the knowledge required.<br>

Once the ripe plants have been selected, the Jimador ("expert harvester") cuts the leaves of the agaves and the resulting heart is taken to the Palenque or Distillation Factory to be cooked, crushed and fermented.<br>

The felling of the ripe plant marks the start of the harvest. Cutting the plant lays the heart bear, which connects the stalks that contain the sugary juices eventually made into mezcal.<br>

In order for us to enjoy this spirit, women play an important role in the process; not just in caring for their family, but also in managing sales.<br>

The hearts are gathered and later weighed at the palenque.<br>

Open-field stone ovens are also used to cook the hearts.<br>

In the oven at the palenque, the hearts are gathered on top of maguey stalks in order to be baked.<br>

Filled with the hearts, the oven is covered with woven mats and cooks for 3 to 4 days. The Master Mezcal Maker is responsible for sharing the knowledge of this legendary craft.

Once the hearts have been cooked, they are ready to be crushed. Working as a family is essential.

Members of the palenque work to crush the recently cooked hearts.

At the palenque, oak or pine vats are ready to receive the crushed hearts to start the fermentation process.

The fermentation process is the best-kept secret of the Master Mezcal Makers. They know how to use the natural yeasts of Pueblan agaves. <br>

The Master Mezcal Maker ensures that the palenque is ready to start the distillation of their most prized treasure: the fermented juices. <br>

The artisanal mezcal is double-distilled in copper pots. The process is long and arduous.

To give the drink the right amount of bubbliness, the ancestral tradition of reeds is used. The Master Mezcal Maker uses the quantity and size of the bubbles, or "pearls," to determine the alcoholic content and the quality of their mezcal before being analyzed in the laboratory.<br>

Once the Master Mezcal Maker has completed the double distillation process, they give their approval for the bottling and numbering of the resulting batch. We know that the world is learning to enjoy the flavors and aromas of Mexican mezcals.

The sustainability of the agave landscapes will be ensured by establishing genetic reserve banks of wild magueys, which will facilitate the preservation and propagation of the species throughout their diverse natural ecosystems. Since obtaining Denomination of Origin, Puebla has increased its production of Magueyes in sustainable crops, seeking to maintain this ancient tradition for future generations. We'll be waiting for you in Puebla.<br>