I.Cultivation and harvest
Not all the species of agave are acceptable, Madrona Mezcal is produced with angustifolia agave (magues espadin) one of the varieties recognized by the NOM.
After the cooking process, the pencas are put in a stone hoop of 3 meters (12 feet) diameter where a big wheel of Chilean tahona is pulled by a horse in order to grind it.
Traditionally the pencas are baked in underground conics, with an approximately diameter of 2,5 to 3,5 meters (8-9 feet) digged in the earth. The wells are aligned with warm stones, then with agave leaves, petate and earth. The pina is left to be cooked in the well for three days, this allows it to absorb the earth’s flavours, the wood and the smoke.
It’s and organic process where the dough is placed on wooden tubs from 1000 to 2000 litres ( 300-500 gallons) adding water to the mix, and it’s covered with the grinded agave letting it ferment naturally from three to fifteen days.
Once the natural fermentation process is finished, the dough is distilled in a copper still. Madrona Mezcal is a product of double and triple distillation.
The mezcal is rapidly aged in comparison to other beverages. It’s stored in big wooden barrels for periods from 2 months to up to 7 years, During this time the mezcal acquires a golden color, and its flavour it’s influenced by the wooden barrels. The longer it’s let to aged, the more it acquires a darker color and it’s distinctive in the flavour of the mezcal.