Sacacuento Mezcal

Preparing the Mashed Bagaso

The mash (tepache) is then placed in large, 300–500-gallon wooden vats to ferment aerobically for two days, then 10% village water is added and stirred into the mix. The government requires that 80% of this mix be from agave (as opposed to tequila which is regulated at a lesser amount: 51%). Cane and corn sugars may be added at this stage. In the case of smaller farmer distillers, it is left to naturally ferment from four to thirty days with the action of only airborne microbes. In the case of commercial producers, chemical accelerators like ammonium sulfate or urea are allowed and quantity is not limited.

After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. At this point, the mezcal may be bottled or aged.

Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for two months to seven years. During this time the mezcal acquires more and more of a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and the more noticeable the flavoring effect.