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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.

 
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Sow

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

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Harvest

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

Ground Cooking

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

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Grinding (Tohona)

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

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Fermentation

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.

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

We have 3 different types:

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