Our expert Maestro Mezcalero supervises each part of the Tres Papalote® Mezcal production. His extensive knowledge of the process has been passed on from generation to generation.
The cupreata agave plant can only be found in the mountains, traveling by foot or on donkey, and must reach a specific maturity before it can be cut, which is approximately seven years. Once the agave is brought down from the mountain on carts, the pina (the heart of the plant) is then extracted by the Master Cutter, placed in a large fire pit in the ground and roasted.
When the Maestro determines that the agave is sweet and tender, it is then crushed by a large stone wheel attached to a central axle that is pulled around a circular stone wheel by a horse or a donkey. During this process the sweet sap from the pina is extracted and when the specific consistency is reached, it becomes ready for fermentation.
The agave is then placed in aged wooden barrels, allowing the natural fermentation process to take place. The barrels are carefully guarded so that the proper temperature is maintained.
Following fermentation, the final step is distillation. The liquid is distilled two to three times and during this process it is carefully monitored by the Maestro Mezcalero. He uses a bamboo straw to count the pearls (the little bubbles that rise to the top of the liquid), and carefully checks their size and concentration to determine the alcohol and acidity level with astounding precision. The delicate balance of acidity and alcohol content is what creates the smooth elegant taste of Tres Papalote® Mezcal.
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