e e s w h r e o u r d i s t i l l e d s p i r i t b e g i n s
How is Huichichiqui made?
e l e c t i o o t h e M a g u e y
The quiote is cut and left to mature for a year. This process is carried out to:
• Concentrate maguey’s sugar, this will help the fermentation.
• Stop its reproduction stage.
• Prevent the maguey from losing its natural sugars.
u t i a g e y
This action consists of separating maguey’s quiote when it has reached the maturity necessary to make mezcal.
C o o k i n g i n a c o n i c a l e a e o v e n
The conical earthen oven is prepared with firewood and volcanic stone, the sectioned quiotes are placed and covered, they will remain in the oven for 72 hours.
a g e g i n i n g
The objective of this process is to break up the larger pieces of the already cooked maguey, thus obtaining its rich sugar juices. This process is carried out with a manual ripper.
F e r m e n t t i n
In wooden containers, the juices, bagasse and water are mixed to initiate natural fermentation without the intervention of external factors. The yeast does the work of converting sugars in the maguey into alcohol (ethanol). Depending on the ambient temperatures, this process can last a week and up to a month. It is important to carry out a meticulous review of this process to stop the fermentation at the exact moment to obtain a rich mezcal.
e s i a i o
Once the fermentation stage is over, the musts are distilled in copper stills. This is a handmade process, cared for at all times by the hands of the senior mezcal distiller, who prints his experience making our mezcal into an incomparable tasting.
Each drop taken to your palate required many people’s patience who waited 12 years to obtain the essence of the mixteca from Puebla. Respect it and enjoy it. Now you know why mezcal is to be kissed.
