HOW THE SPIRIT IS MADE
After harvesting, the agave hearts (pinas) are placed in a rock-lined conical pit (palenque) about twelve feet in diameter and eight feet deep. They are laid over hot rocks that have been heated with an intense mesquite fire. A layer of the previously-used moist fiber from the plant covers them, followed by woven palm-fiber mats (petate) and finally a layer of earth. They bake this way for three to five days, absorbing flavors from the earth and wood smoke. The pinas are removed and then crushed by a circular millstone pulled by a horse. The crushed and roasted agave is placed in wooden vats where 10% village water is added to facilitate fermentation (the ONLY component other than roast maguey in Sombra) which is done all with wild yeasts. It takes about ten days to ferment. The mezcal solids and liquid (tepache) are then transferred to a copper still that is heated by wood fire, vaporized and condensed. Each distillation takes about twenty-four hours, and it’s repeated twice.