We ignite a mezcal oven, in Oaxaca, Mexico. Then go through the steps in building the oven until it's loaded & the agave are ready to slow roast for several days.
Gracias, amigo! I love doing these. I am looking forward to my next Oaxaca trip to do more of this content. Thanks so much for checking it out. I'm stoked you enjoyed it. 😎
I know!!! I was very disappointed to miss the opening of the horno. I'll have to schedule my next trip for a future detapada. I'm still glad I was able to spend the tapada with you all. You have a fantastic operation!
Zack, thank you very much for doing this. The video was incredibly insightful and entertaining. Subbed! Please make a lot more content and start a Patreon soon. Good luck!
Gracias amigo! Thanks again for the IWSG Level 1 Fine Spirits Seminar, I learned so much more outside of mezcal. I've recommended it to a few friends, you do such a great job teaching! 😎
@@ZackKlamn your thoughts and feedback much appreciated 👍 - what a great pleasure having you in class. Looking forward to seeing you sharing things learned. Cheers!
This is so awesome! You're great on camera dude. It's amazing to see it get built from start, and at Salvadores, nice! I'd love to make a mini in my backyard lol even for some barbacoa 🍖
Hey mezcal amigo! Thanks man, it comes with time. I was so horrible at first (being on camera). I thought about making one of these mini-hornos in the back yard, but even in small town California it's bound to set off some alarms, haha! I hope you're doing well, brother. 😎
Hey Zach! How you been?! Did you ever get your agave cooked? I remember your were going to do it with some agave on your property. I'm back in California now, I think may be near you, would love to connect for some colabs for 2024. Happy new year!
Great question! Underneath the rocks there is a bunch of encino wood piled up. The mezcalero had already done this the day before but there is a picture of Flavio doing this early in the video. To expand on this though, mezcaleros I've talked to like to use "hard woods" for this (and in distillations) as it burns longer and slower. The puntas was just used to ignite the encino wood down below. A little puntas goes a long way, haha! 😎
Hey Zack great video ! i’m curious if the maguey towards the bottom of the tapada cook any different than the ones near the top ? if there is a difference , is that considered ? Thx !
Hey man!! Yes, there is. Specifically, when they do tepadas with two or more maguey they put certain ones at different spots based on how fiberous they are. Even if it's a single maguey, rocks that aren't covered with bagasso and are too hot will char the agave. Really appreciate you watching and the awesome questions!
Might be the best Mezcal video on RUclips! Love educational segments like this. Thanks Zack!
Thanks for that! It was super fun making this video too. The Salvadores Mezcal people are so awesome and accommodating. 😇
Love the behind the scenes stuff! Extremely educational and fascinating.
Gracias, amigo! I love doing these. I am looking forward to my next Oaxaca trip to do more of this content. Thanks so much for checking it out. I'm stoked you enjoyed it. 😎
Great video, Zack! An amazing process, glad you got to participate
Thanks Michael, glad you enjoyed it. Thanks for checking it out! 😎
Great video. Super informative, entertaining, and insightful. Keep em coming.
Thanks Scott. Can't wait for the 2022 Oaxaca reunion. 😎
Amazing experience buddy! Thanks for coming, we had a great time also we are waiting you for the destapada!
I know!!! I was very disappointed to miss the opening of the horno. I'll have to schedule my next trip for a future detapada. I'm still glad I was able to spend the tapada with you all. You have a fantastic operation!
Zack, thank you very much for doing this. The video was incredibly insightful and entertaining. Subbed! Please make a lot more content and start a Patreon soon. Good luck!
Hey there! Sorry for the late reply and thanks so much for the kind words. I really appreciate your support!!
Fantastic video! Great way to spread Maguey Culture. Cheers!
Gracias amigo! Thanks again for the IWSG Level 1 Fine Spirits Seminar, I learned so much more outside of mezcal. I've recommended it to a few friends, you do such a great job teaching! 😎
@@ZackKlamn your thoughts and feedback much appreciated 👍 - what a great pleasure having you in class.
Looking forward to seeing you sharing things learned. Cheers!
very good explanation. greetings friend
Gracias amigo, I love your mezcal (Mezcal Admirable)! 😎
This is so awesome! You're great on camera dude. It's amazing to see it get built from start, and at Salvadores, nice! I'd love to make a mini in my backyard lol even for some barbacoa 🍖
Hey mezcal amigo! Thanks man, it comes with time. I was so horrible at first (being on camera). I thought about making one of these mini-hornos in the back yard, but even in small town California it's bound to set off some alarms, haha! I hope you're doing well, brother. 😎
@@ZackKlamn I hear that! 😂 cheers my friend
YESSSSS! Mezcal for the win
Nothing but net! Haha, thanks for checking it out. 😄
Hey Zach! How you been?!
Did you ever get your agave cooked? I remember your were going to do it with some agave on your property.
I'm back in California now, I think may be near you, would love to connect for some colabs for 2024. Happy new year!
Very cool to see. What fuels the fire be;ow the rocks for so long? Was it the puntas burning for that long?
Great question! Underneath the rocks there is a bunch of encino wood piled up. The mezcalero had already done this the day before but there is a picture of Flavio doing this early in the video. To expand on this though, mezcaleros I've talked to like to use "hard woods" for this (and in distillations) as it burns longer and slower. The puntas was just used to ignite the encino wood down below. A little puntas goes a long way, haha! 😎
Hey Zack great video ! i’m curious if the maguey towards the bottom of the tapada cook any different than the ones near the top ? if there is a difference , is that considered ? Thx !
Hey man!! Yes, there is. Specifically, when they do tepadas with two or more maguey they put certain ones at different spots based on how fiberous they are. Even if it's a single maguey, rocks that aren't covered with bagasso and are too hot will char the agave. Really appreciate you watching and the awesome questions!
Kool! We should do a colab!
A central coast California, mezcal tapada. I like how you think, Senor Wilson. 😉