How Mezcal Is Made | Made Here | Popular Mechanics
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- Опубликовано: 30 сен 2019
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In this episode of the Popular Mechanics series “MADE HERE,” we head to Mexico to learn about the heart and soul that goes into making mezcal.
Mezcal can be a relaxing afterwork beverage or a lively mixer for a party cocktail. For Luis Jaime Pérez Sánchez, the spirit is a symbol of decades of sweat and passion.
“We are the fourth generation on both my father’s side and my mother’s side,” he tells Popular Mechanics. “Thanks to the production of mezcal, my family is united. And it is a very good thing because not all families have the fortune to dedicate themselves to the same thing and be united.”
Mezcal production is much more labor intensive than its margarita-birthing cousin. Whereas tequila is the result of distilling the steamed heart of blue agave plants, mezcal requires more time to harvest, prep, and cook.
The Pappa Doo distillery, named after one of Sánchez’s grandfathers, is about seven hours southeast of Mexico City on a remote palenque in the state of Oaxaca. Eighty five percent of the world’s mezcal production comes from the region, where centuries-old production techniques passed along from their forefathers. One such practice involves drawing juice from the agave fruit through a process called tahona, in which a burro pulls a large stone over the chopped-up leaves. And unlike other mass production distilleries, this palenque uses copper piping.
#madehere #mezcal #madeinmexico #tequila #oaxaca
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To dive deeper and learn more about the people behind the mezcal, check out the narrative version to this episode: ruclips.net/video/op-gQX1ledQ/видео.html
What is this and what do they extract from it???
@@jamil.alwsaif alcohol mi amigo😁
I love the fact that there is no annoying voice over or narration. Just men doing the craft
Couldn't agree more
Same
Now explain to me how they made it. Oh wait, almost like a narration helps.
@@bashkillszombies shut up
The bad foley is worse than annoying narration
I’m completely allergic to this stuff. I drink like 15 or 20 oz’s and I end up stumbling around, not knowing where I am, in someone else’s backyard without my clothes on. Fun times!! Mas, mas, mas, por favor!!
Who do you swap clothes with?
@@SiliconBong 😂😂
🤚 me too! Im allergic too.
😂😂😂😂😂😂😂😂😂😂
Oh that sounds awful…ly fun 🤪
This video is my relaxing place tbh
Check out how pencils are made: ruclips.net/video/e0D54zPzRtk/видео.html
Im in the produce industry and buy most of our inventory from Mexican sellers. They are some of the nicest most hardworking people you will ever meet. They start at 3-4 am and work til 5-6 everyday. I love the mexican culture so much.
I have so much more appreciation for Mezcal seeing all the hard labour that's put into the production of this fine Liquid I salute you🙏
My feeling exactly well said.
I fell in love with mezcal while traveling through Mexico. Truly the drink of the gods ❤️😍❤️
I agree!
I love the fact that they're speaking their indigenous language you got to keep your native indigenous language alive also
You noticed too! I knew it was not Spanish.
Same
Zapoteco, or a dialect of it
@@dansots Mixteco
That’s no surprise in many countries in South America like peru Bolivia and Ecuador. Guatemala and Mexico have sizable indigenous populations with Guatemala having higher numbers
Orgulloso estoy de ser de ese pueblito hermoso❤️🇲🇽
The Philippine Influence in Mexican Mezcal Distilling
How 500 years and a 12,000 mile-trade route shaped modern mezcal.
By Caroline Hatchett
Published 04/27/23
Man pouring mezcal next to a Filipino-style still
Pedro Jimenez
Earlier this year, Tito Pin-Perez placed seven bottles of Mexican spirits on a bar-a line-up that showcased the country’s distillate diversity, including raicilla, pox, sotol, bacanora, artisanal Oaxacan mezcal, tequila, and tuxca. He poured a small glass of the tuxca first, then slid it across the bar. “Tuxca,” he said, “is actually the grandfather of all of these spirits.”
A New York bartender by trade, Pin-Perez moved to Mexico City during the pandemic and now oversees the bar programs at Fónico and Rayo, where his spirits selection and cocktail lists reflect his ongoing education and experience with Mexican distillates. Those include widely popular spirits like tequila and mezcal, but also an array of other agave-based distillates like bacanora, raicilla, and agave-adjacent sotol. But it’s tuxca that unlocked mezcal’s history for him.
“It helped me understand how it all connects,” says Pin-Perez.
Insecto Tuxca, the bottle he shared, lists some clues to that history on its label: Molienda a mano (milled by hand), fermentación en pozo de piedra volcánica (fermented in a volcanic stone pit), destilado de agave del sur de Jalisco (agave distillate from southern Jalisco), and destilador Filipino (Filipino still).
It’s the last of these descriptors that offers a deeper insight into the history of Mexican distilling. It’s a story that connects nearly five centuries of distilling in Mexico with a Pacific trade route that traversed 8,500 miles of ocean, and the Filipino sailors who brought unique stills and production techniques to the Central American region. It’s a story that stands in contrast to colonialism-a testament to ancient practices, Indigenous ingenuity, and mutual resistance.
Spout pouring mezcal distillate into clay container.
Pedro Jimenez
The Trans-Pacific Origins of Mexican Distilling
Native Mexicans cultivated agave for centuries before Spaniards showed up on their shores in 1519. They cooked and fermented piñas for sustenance. They drank mildly alcoholic pulque, made from fermenting the plants’ sap. But they did not distill its nectar into mezcal (or at least there is no definitive proof of pre-Columbian distillation, but more on that later). There’s nearly conclusive evidence, though, that Spaniards themselves did not introduce distillation to Mexico. Rather, they tried to squelch it.
In 1565, a little more than four decades after the Aztec Empire fell to Hernán Cortés and his troops, the Spanish conquered the Philippines. The same year, Spain established the 12,000-mile Manila Galleon trade route across the Pacific Ocean, connecting Manila and Acapulco. For 250 years, ships transported spices, silk, porcelain, and other cargo from Asia before returning from Mexico bearing New World silver.
“[Upon arrival,] sometimes whole crews would abandon ship and desert and then mix into the local population. It’s a testament to the cruelty of Spanish colonialism.”
-Rudy Guevarra Jr., Associate Professor Of Asian Pacific American Studies, Arizona State University.
By the early 1600s, skilled Filipino sailors made up the majority of these galleon crews of 100 to 350-plus men. Some were slaves and others underpaid navigators, and all endured tremendous hardship onboard. Crews suffered from scurvy, starvation, and dehydration. Adequate clothing was not provided, and making it to Mexico alive was not a given. In 1620 alone, two galleon crews lost 99 and 105 men, respectively, their bodies tossed overboard.
“[Upon arrival,] sometimes whole crews would abandon ship and desert and then mix into the local population,” says Rudy Guevarra Jr., an associate professor of Asian Pacific American Studies at Arizona State University. “It’s a testament to the cruelty of Spanish colonialism.”
Scholars estimate that 75,000 Filipinos settled in western Mexico during the Galleon era. According to Guevarra’s research, they married into Mexican families and blended into a community of similarly dark-skinned, mixed-race people who had Spanish surnames and practiced Catholicism. In turn, a great cultural exchange took shape, one that’s visible still in places like Acapulco and Colima.
Among other foodstuffs, Filipinos introduced tamarind, rice, mango de Manila, and coconuts to Mexico. Coconuts, brought over in 1569, would be the most consequential of them all.
Jimador in the agave fields.
Pedro Jimenez
Mexico’s First Distillate
Filipinos had a similar relationship with the coconut palm as Mexicans did with their native agave. Filipinos used the fronds for clothing, shelter, and tools. They ate coconut meat and milk, drank the water, and used various parts of the tree for medicinal purposes.
Filipinos fermented palm sap into the low-alcohol beverage tuba, similar to Mexican pulque, which you can still buy on the streets of Colima. In the morning hours, freshly made tuba is sweet and often enjoyed plain; by the afternoon tuba has a more prominent fermented tang and gets topped with peanuts, syrup, and fruit. Filipinos also transformed tuba into vinegar. To make tatemado, essentially a spicy Mexican adobo, cooks in Colima braise pork, chiles, and aromatics in coconut vinegar.
Filipino sailors also brought with them the technology to distill tuba into lambanog, known in Mexico as vino de coco. Newly arrived Filipinos established coconut palm farms, and vino de coco soon became the most important business in Colima. By 1631, the town produced 262,000 liters of the stuff, and as mining activity picked up in northern Mexico, vino de coco helped to fuel its workers’ labor.
It’s from this colonial soup of circumstances that mezcal, as we know it today, is thought to have emerged. “All the identified evidence suggests that agave distillation originated through adaptation of the coconut distillation process in Colima,” write Zizumbo-Villarreal and Patricia Colunga-GarcíaMarín in a 2008 landmark study.
Compared with the Arabic-style alembic stills used by Spaniards, the Filipino still is a rustic apparatus. There’s a hollow tree trunk-in Mexico, most often from the parota tree-that’s appended on either side with a copper bowl. Vino de coco distillers added tuba to the bottom bowl and heated it over a fire. The liquid turned to vapor, rose in the still, and hit the copper bowl on top, through which cold water circulated. The vapors condensed and fell in droplets onto a wooden gutter and through a spout into a clay vessel. Distillers repeated the process several times to achieve the ideal proof and composition.
Zizumbo-Villarreal and Colunga-GarcíaMarín’s study, as well as that of Paulina Machuca in 2018’s El Vino de Cocos en la Nueva España, stack evidence that Filipinos shared this technology with their new Indigenous and mixed-race neighbors and families. If this distillation process worked for tuba, why fermented agave?
Wow! That gave me a lot of respect for the process. That's a lot of hard work! Thank you for the video!
Mezcal El Yope for those that couldn't read the label. It's runs about $60 + a bottle.
60 pesos?
@@repugnantqueen3654 usd
@@repugnantqueen3654 bruh 60 pesos ain’t shit
5:58 That dog is my normal mood
Pensar que una bebida que era llamada "licor de indios" se volviera tan apreciada
Que negócio difícil de ser preparado!
God bless these men!!!!!!!!
Mezcal is incredible! So is Pulque! 🙌🏼🙌🏼🙌🏼
What a beautiful video.
So immersive. Great background music. Great sound recording and mixing. Great camera work.
Definitely 10/10
DE OAXACA MÉXICO PARA EL MUNDO
You forget
The Philippine Influence in Mexican Mezcal Distilling
How 500 years and a 12,000 mile-trade route shaped modern mezcal.
By Caroline Hatchett
Published 04/27/23
Man pouring mezcal next to a Filipino-style still
Pedro Jimenez
Earlier this year, Tito Pin-Perez placed seven bottles of Mexican spirits on a bar-a line-up that showcased the country’s distillate diversity, including raicilla, pox, sotol, bacanora, artisanal Oaxacan mezcal, tequila, and tuxca. He poured a small glass of the tuxca first, then slid it across the bar. “Tuxca,” he said, “is actually the grandfather of all of these spirits.”
A New York bartender by trade, Pin-Perez moved to Mexico City during the pandemic and now oversees the bar programs at Fónico and Rayo, where his spirits selection and cocktail lists reflect his ongoing education and experience with Mexican distillates. Those include widely popular spirits like tequila and mezcal, but also an array of other agave-based distillates like bacanora, raicilla, and agave-adjacent sotol. But it’s tuxca that unlocked mezcal’s history for him.
“It helped me understand how it all connects,” says Pin-Perez.
Insecto Tuxca, the bottle he shared, lists some clues to that history on its label: Molienda a mano (milled by hand), fermentación en pozo de piedra volcánica (fermented in a volcanic stone pit), destilado de agave del sur de Jalisco (agave distillate from southern Jalisco), and destilador Filipino (Filipino still).
It’s the last of these descriptors that offers a deeper insight into the history of Mexican distilling. It’s a story that connects nearly five centuries of distilling in Mexico with a Pacific trade route that traversed 8,500 miles of ocean, and the Filipino sailors who brought unique stills and production techniques to the Central American region. It’s a story that stands in contrast to colonialism-a testament to ancient practices, Indigenous ingenuity, and mutual resistance.
Spout pouring mezcal distillate into clay container.
Pedro Jimenez
The Trans-Pacific Origins of Mexican Distilling
Native Mexicans cultivated agave for centuries before Spaniards showed up on their shores in 1519. They cooked and fermented piñas for sustenance. They drank mildly alcoholic pulque, made from fermenting the plants’ sap. But they did not distill its nectar into mezcal (or at least there is no definitive proof of pre-Columbian distillation, but more on that later). There’s nearly conclusive evidence, though, that Spaniards themselves did not introduce distillation to Mexico. Rather, they tried to squelch it.
In 1565, a little more than four decades after the Aztec Empire fell to Hernán Cortés and his troops, the Spanish conquered the Philippines. The same year, Spain established the 12,000-mile Manila Galleon trade route across the Pacific Ocean, connecting Manila and Acapulco. For 250 years, ships transported spices, silk, porcelain, and other cargo from Asia before returning from Mexico bearing New World silver.
“[Upon arrival,] sometimes whole crews would abandon ship and desert and then mix into the local population. It’s a testament to the cruelty of Spanish colonialism.”
-Rudy Guevarra Jr., Associate Professor Of Asian Pacific American Studies, Arizona State University.
By the early 1600s, skilled Filipino sailors made up the majority of these galleon crews of 100 to 350-plus men. Some were slaves and others underpaid navigators, and all endured tremendous hardship onboard. Crews suffered from scurvy, starvation, and dehydration. Adequate clothing was not provided, and making it to Mexico alive was not a given. In 1620 alone, two galleon crews lost 99 and 105 men, respectively, their bodies tossed overboard.
“[Upon arrival,] sometimes whole crews would abandon ship and desert and then mix into the local population,” says Rudy Guevarra Jr., an associate professor of Asian Pacific American Studies at Arizona State University. “It’s a testament to the cruelty of Spanish colonialism.”
Scholars estimate that 75,000 Filipinos settled in western Mexico during the Galleon era. According to Guevarra’s research, they married into Mexican families and blended into a community of similarly dark-skinned, mixed-race people who had Spanish surnames and practiced Catholicism. In turn, a great cultural exchange took shape, one that’s visible still in places like Acapulco and Colima.
Among other foodstuffs, Filipinos introduced tamarind, rice, mango de Manila, and coconuts to Mexico. Coconuts, brought over in 1569, would be the most consequential of them all.
Jimador in the agave fields.
Pedro Jimenez
Mexico’s First Distillate
Filipinos had a similar relationship with the coconut palm as Mexicans did with their native agave. Filipinos used the fronds for clothing, shelter, and tools. They ate coconut meat and milk, drank the water, and used various parts of the tree for medicinal purposes.
Filipinos fermented palm sap into the low-alcohol beverage tuba, similar to Mexican pulque, which you can still buy on the streets of Colima. In the morning hours, freshly made tuba is sweet and often enjoyed plain; by the afternoon tuba has a more prominent fermented tang and gets topped with peanuts, syrup, and fruit. Filipinos also transformed tuba into vinegar. To make tatemado, essentially a spicy Mexican adobo, cooks in Colima braise pork, chiles, and aromatics in coconut vinegar.
Filipino sailors also brought with them the technology to distill tuba into lambanog, known in Mexico as vino de coco. Newly arrived Filipinos established coconut palm farms, and vino de coco soon became the most important business in Colima. By 1631, the town produced 262,000 liters of the stuff, and as mining activity picked up in northern Mexico, vino de coco helped to fuel its workers’ labor.
It’s from this colonial soup of circumstances that mezcal, as we know it today, is thought to have emerged. “All the identified evidence suggests that agave distillation originated through adaptation of the coconut distillation process in Colima,” write Zizumbo-Villarreal and Patricia Colunga-GarcíaMarín in a 2008 landmark study.
Compared with the Arabic-style alembic stills used by Spaniards, the Filipino still is a rustic apparatus. There’s a hollow tree trunk-in Mexico, most often from the parota tree-that’s appended on either side with a copper bowl. Vino de coco distillers added tuba to the bottom bowl and heated it over a fire. The liquid turned to vapor, rose in the still, and hit the copper bowl on top, through which cold water circulated. The vapors condensed and fell in droplets onto a wooden gutter and through a spout into a clay vessel. Distillers repeated the process several times to achieve the ideal proof and composition.
Zizumbo-Villarreal and Colunga-GarcíaMarín’s study, as well as that of Paulina Machuca in 2018’s El Vino de Cocos en la Nueva España, stack evidence that Filipinos shared this technology with their new Indigenous and mixed-race neighbors and families. If this distillation process worked for tuba, why fermented agave
Amazing that’s some hard working men there.
I haven’t drank in many years but I love good mezcal and that looks like some top drawer stuff
Hats off to those guys
This video represents everything we’ve forgotten. Great video. Thank you for posting.
Pure artisan mezcal elaborated for indigenous hands. I'm glad they don't let their language die.
Bless these men for the work they do my favourite tiffle
Underrated video.
Masterpiece.
Thanks for the kind words! Bottom's up!
Dopest of the dope spirited distilled spirits known to man. This shit is interdimensional.
We may just open a Yelp account just for this review. 🙌🏼
My life changed with my first sip of Mezcal
I love mezcal, so cool to see the process!!
Really what u said
Hi
@@karthigem2606 hi
Hello guys hows it going
Fermentación y destilado, mas complejo que el vino, muy bueno el video.
$138 US. El Yope Joven. Truly a special distillery.
I really wanna buy one of their bottles after seeing them literally do everything handmade. This what Tito’s claims they do with they’re vodka. Hand made in a kettle (I know it not the same process as making mezcal I’m just talking about the handmade aspect) Yeah right ain’t no way they’re producing as many bottles as they do for as cheap as it is for being handmade. This is real handmade from digging up the agave to putting the stickers on the bottle. Absolutely amazing. Their bottle run around $150 which is a good price for something like this.
We agree!
What a peaceful way of life. They spoke an indigenous dialect but I understood some Spanish words
Zapotheco, thats the tribe in the state of “Oaxaca“, in southern “Mexico lindo“ ! And there Language. The Zapothecos still speak their Language.
I was sipping some Mescal while I was watching this video and it added a lot of realism to the viewing experience. While there was no narration during the video, I could totally follow what was going on. But that is due to my particular background of knowledge I already had. Overall, I enjoyed the video very much. I'm planning on making my own video on Mecal someday, hopefully soon.
Go for it
"But that is due to my particular background of knowledge I already had." Or it's pretty simple to understand?
Very nice to see honorable people doing what they do best
Isso mesmo! Estas pessoas são trabalhadores honradas e felizes!😋😂
Beautiful process.
Much appreciated. Thanks for posting.
Either the auto quality is like really really good or the sound guy is really really good.
Yeah the cars sound great!
Супер!!!! Теперь я буду пить с огромным удовольствием этот напиток,зная сколько в него вложено труда, молодцы!!!!!
Its a nice drink definitely worth buying.
Офигеть самогонный аппарат
Such respect. I love mezcal and knowing the hard work that goes into making it increases my appreciation.
What brand?
El Yope Mezcal
amazing love how this is made with hard work, knowledge and simplicity.
An amazing video, going to share it on our blog. And watch it over and over
What they don’t show is that the entire event is carried out with plenty of mezcal drink. So it’s definitely fun.
I never developed the taste for Mezcal. People say it tastes like Tequila, but I dont agree. To me it tastes the same way paint thinner smells. It's truly an art how Mezcal is made! Beautiful.
you have to have a sip first and let that burn off, then take a real taste
taste like licking a new tire or car exhaust lol
Yum especially Pechuga o Conejo Mezcal. First class flight when mixed with fine Bourbon like High West ✈.
Great Masters of their craftsmanship. 👍👍
Ohhhhhhhhh I would love to have a few bottles of that I bet it's so good
This is an ART..
MAKING MONEY IS AN ACTION. KEEPING MONEY IS A BEHAVIOR, BUT "GROWING MONEY IS WISDOM" I HEARD THIS FROM SOMEONE.
Same here, I earn $56,500 a week. God Bless Mrs. Theresa for her strategies even in this current dip
I traded with her, The profit is secured, and over a 💯 return on investment is directly sent to your wallet.
THAT'S AMAZING 😍😍
Nothing beats engaging an expert in any trade, selfishness, and greed have deterred many from doing this and they ended up running a huge loss
Please how do I contact her, my income stream is in a mess...........please🥺
I can think of many ways to "improve" this process but it wouldnt be the same in the end
Jose cuervo and patron already did that, they automatized everything but obviously those two are low quality tequila.
They used compost to cook it. thats some resourcefulness right there
Amazing!
Oaxaca,Mexico
Americans have forgotten what hard, back-breaking labor looks like.
THIS is the video everyone wants to see
I remember when nobody wanted mezcal because it was cheap to make and the taste wasnt that good..
they put it in a nice bottle, a nice label and now every body wants it 🤣🤣
It is still the same as before just in a different bottle and label
i know right??
every time i go down in mexico, i drink the home made ones and they are just as good, or even better than some big labels sometimes and they are dirt cheap.
i come here to canada and i gotta pay $100 per bottle ... geez.
Mezcal used to be the popular drink in Mexico 40 years ago tequila was only consumed in jalisco and mezcal was banned during Spanish rule
The mezcal I get from my uncle in Mexico beats anything I can buy in the U.S. nothing compares to it
Yeah, before foreigners started buying the plantations and rebranding everything to make it fashionable. We're getting colonized all over again
@@jorgealfaro9764 it has to do with production levels mezcal is just quite impossible to do large scale for good quality so most of the best stuff is kept reguonal
my favourite drink! in Australia..
7:45 I swear I can hear an Aussie say "That's a lota of work bro."
Amazing
I think mezcal it’s harder to make than tequila, a good mezcal will have a hint aroma of sweet-syrup from the baked pencas of the agave heart.
A little Similar to Yam when baked, it produces that sugary liquid.
God bless y’all
amazing!
Se ve que es una chinga para elaborarlo, y yo que iba a la licorera tan fácil a comprar las botellas con la que tantas veces nos pusimos como huevos de perro,
“hasta atras” ! 😜
This video makes me want to move to Oaxaca and become a mezcalero
You probably drink all of it.
I've got a bottle arriving tomorrow :D
the bottle he shared, lists some clues to that history on its label: Molienda a mano (milled by hand), fermentación en pozo de piedra volcánica (fermented in a volcanic stone pit), destilado de agave del sur de Jalisco (agave distillate from southern Jalisco), and destilador Filipino (Filipino still).
I love mezcal but I love the Mexican culture so much more 💕💖
BRAVO
Thank you
that's THE GOOD SHIT
I would love to know how someone long ago figured out how to make it.
This is always my thought too!
Either for a girl or probation
My guess is that in all cultures, their discovery of alcohol began with fermenting fruit. They'd take a bite of spoiled fruit and realize it had an extra kick that made them a little spacey, and they went from there.
They had just finished eating big bowl of beans and rice and needed something to drink while they listened to Mariachi music. LOL
They didn’t have tv to preoccupy their minds
Real.hard.work.keep.up.the.traditiion.teach.younger.generation.the.art.of.makin.good.to.drink.
I wish you would show them unearthing the cooked hearts or whatever they're called.
Can’t show all the secrets
Raul Saucedo
can tell you how to make a shoe stink, though! ha
Called piñas
They call it “pinja“.
Its called maguey
I loooove mezcal
The agave nectar that I consume is always cold pressed. It does not kill the enzymes that are crucial to my health.
They don't want to let any secrets out now!
Perfektna praca respekt
Something tells me it is hard to retire from this line of work with all your fingers.
Yes ths is tru I wrked fo ten yers makin ths
@@imtruegeordiesballscratche9261 How many fingers do you have? Also, at what stage does fermentation occur? Is yeast pitched after the juices have been extracted?
And toes
Good grief the growing generations are becoming so stupid it's insane.
OP, people have been utilizing sharp objects for many thousands of years without too much trouble.
Just because the only thing you know how to do is play videogames, doesn't mean that everyone else is also an idiot.
@@elonmust7470 in my day down tut pit at tut war in tut factory tut tut tut
Maybe people who wernt necessarily stupid just did something silly did lose fingers before HS or even died suppose it’s natural selection aye
This is a fantastically made video!
I'm going out tomorrow and lookin to get me a bottle for sure. If I can find it somewhere.
eBay
Great video
Красота , аж Текилы захотелось.
,,,да. Но это не текила.
@@yuriy1808 а что тогда это?
@@ruslan0 это и тогда и теперь. Не текила. Это называется "мескал" даже не скажу продают ли его в странах Европы. Потому что оказывается на текилу не все виды кактуса идут. Это такие требования. Бухло делают из разных кактусов. Соответственно и называется по разному. Не то что я такой умный. А оно так есть.
Having a Local Espadin as I watch and a Tecate. Be sure and try a Pechuga Style Mezcal. Can be hard to find though. Cheers.
Tequila........ Wao.......
Very good
At 6.26 starting of cleaning all tools use in the process by washing in the water container or basin then pour the water to the stem of the plant to grind.maybe this is the best ingredients...anyways they are all hard working I love it more power and God bless
I would really like a bottle of that mezcal
Se me antojó una botellita de ese mezcal
I could very easily slip into that life.
The leaves are used to make Sisal fiber rope.
Better to send the leaves to a fiber factory than just hack them to pieces. Thats an entire industry.
Got the smoke in the drink!
I loved the video
It was only missing one small thing at the end
""The worm"" is why I watched this whole video
Me too. Where's the worm?
Traditional Mezcal does not include worms, they were introduced in the 1990s to make mezcal look attractive and exotic for tourists
How long do you cook it?
Before the destilation they use the famous "la niña" in the process of fermentation?
wow
I like that stuff..has an odd flavor for sure
What brand? Anybody know? I’d like to buy a bottle to try the real deal and support them!
Fascinating but I wish it could have been narrated to understand the process more.
Thanks for watching, Justin. Here’s the more narrative version you may be interested in: ruclips.net/video/op-gQX1ledQ/видео.html
I hate mezcal but love the process.
What is the plant at 0:16? I have seen these here out in the desert in Dona Ana, New Mexico. Also, this is the coolest process. This is my favorite "Made here" from PM.
Those are agaves named Cuishe (Agave Karwinskii), the ones we see in New Mexico are Yucas which are very similar but plenty different
it s a hard job,but in the end, it s very good liquor.
Que dyamba!! Muito trabalho, poco produto!!
-mas o resultado parece ser bom.
Wow👌🏿🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳
5:05" Esa "piedrita" para "moler" con forma de rueda de camion, la inventaron los Chilenos en California, en la mina "Los Placeres" , para moler las piedras y la tierra y extraer el ORO...
What is this and what do they extract from it???
How to connect with you to know about this manufacturing process
no wonder i always thought Mescal was something special
It is... Love from Mexico