MEZCAL PROCESS
NOSOTROS MEZCAL
Nosotros Mezcal is an ensamble of Espadín and Tobalá.
Espadín is the staple of tradition in our artisanal, yet inventive process. We fuse this familiar friend with Tobalá, the “king of agaves”, which is known to be vibrant and delicate with earthy and sweet characteristics.
Our ensamble creates a balance of apricot and citrus, surrounded by an earthy campfire finish – impeccably sip ready.
THE HARVEST
Nosotros Mezcal is made of 60% Espadín and 40% Tobalá maguey.
These are sourced from the “Sierra Sur” of Oaxaca.
THE COOKING
The magueys are cooked in a concave rock oven dug on the floor.
The rocks used are river rock as they are able to withstand the temperature of 800-1000 degrees Celsius.
The top of the oven is covered with wet maguey “bagazo” which helps distribute the temperature throughout the oven.
The magueys are cooked for a little more than 3 days (~85 hours).
THE MILLING
Cookled agave is milled with a traditional Tahona (rock mill).
THE FERMENTING
Fermentation happens in pine wood tubs.
No yeast is used, therefore the process is longer amounting to 8 to 10 days depending on the time of the year as temperature affects it
THE DISTILLATION
Post-fermentation, the alcohol juice is taken to distillation. Nosotros Mezcal uses alembic (copper still) distillation. It is distilled two times.
THE BOTTLING
Our bottles are 100% made from recycled glass.
Each bottle gets filled and hand-labeled one by one.