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.
One espadin agave needs at least 5-6 years to ripen and become a good mezcal.
The leaves from the agave are removed from the hearts, which are called pinas.
The pinas are cooked for 2-4 days in a dirt oven heated with wood and covered with rocks and agave leaves.
Once crushed, the pinas are crushed in a stone grinder to obtain the pulp from the agave.
The pulp rests in the oak vats and is left to simmer for 20 to 30 days, depending on weather. The rocks keep weight and pressure on the agave pulp.
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.
We have 3 different types:
100% Espadin, 80% Espadin / 20% Barril Blend, & 100% Barril.