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Process

Oaxaca Mezcal Artesanal

 

The artisanal process

Paquera is produced by a group of Mezcaleros that put their life’s work into growing, harvesting, and bottling premium artisanal mezcal.

 
Sow

sow

One espadin agave needs at least 5-6 years to ripen and become a good mezcal.

Harvest

Harvest

The leaves from the agave are removed from the hearts, which are called pinas.

Ground Cooking

Ground Cooking

The pinas are cooked for 2-4 days in a dirt oven heated with wood and covered with rocks and agave leaves.

Grinding

Grinding (Tohona)

Once crushed, the pinas are crushed in a stone grinder to obtain the pulp from the agave.

Fermentation
 

Fermentation

The pulp rests in the oak vats and is left to simmer from 3 to 15 days, depending on weather. The rocks keep weight and pressure on the agave pulp.

 
Copper Vats
 

Copper Vats

The fermented pinas are put into a copper still where it boils and the vapors are condensed into alcohol. Our Paquera Mezcal is distilled twice.

 
Bottling

Bottling

We have 3 different types:

100% Espadin, 80% Espadin / 20% Barril Blend, & 100% Barril.