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1. Grow

Agave is grown both cultivated and wild. After 6-8 years it is cut by hand and transported to a palenque (production house).

2. Baking

The baking is done in a special earth oven (a kind of hole built in the ground made of wood, river stones, and soil).

3. Mashing

The mashing process is done by using a mill wheel (known as “Egyptian mill” or “Tahona Chilena”). The mill wheel is composed by a big wheel (about 500kgs / 1,102lbs) attached to an axis.

4. Fermentation

Afer the agave is mashed, it is placed in wooden barrels and left to ferment for five to seven days (depending on the weather).

5. Distillation

The distillation process is done in a copper container, mud pots or combinations of copper, iron, mud and reeds. The product delivered of the first distillation is the liquor called mezcal.

6. Maturation

The maturation process is done by leaving the mezcal to age in American Oak barrels.

Mezcal Reposado ages for two months.

Mezcal Añejo ages for over 12 months.

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