Cultivation and Harvest
Not all species of agave and maguey are acceptable. Mezcal Madrona is produced with Agave angustifolia (maguey espadín) one of the varieties recognized by the NOM.
The pieces of cooked and cut agave are placed in the mill to be crushed and thus form a kind of paste and bagasse. The mill has to constantly stir the bagasse and the cooked agave so that the stone passes over it and crushes it.
Once the natural fermentation process is finished, the mass (bagasse) is distilled in a copper alembic. Mezcal Madrona is a double and triple distillation product.
Traditionally the leaves are baked in an underground oven with an approximate diameter of 25 meters dug into the ground. The wells are lined with hot stones, then with agave leaves, mat, and soil. The pineapple is left cooking in the well for three days, this allows them to absorb the flavors of the earth, wood, and smoke.
There are two ways of fermenting agave. Natural and accelerated. In the first, as its name indicates, no chemical is added to accelerate the fermentation process, which, depending on the environmental temperature, the type of vat and the type of agave, can be 8 to 20 days. And in accelerated fermentation, they add chemicals like ammonium sulfate and a tree shell called "timbre."
Mezcal ages quickly. It is stored in large wooden barrels for periods of 2 months to 7 years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is left to age, it takes on a darker color and is distinctive in the flavor of mezcal.