STAGE 1: HARVESTING THE AGAVE |
Agave is carefully selected from the mountainous regions at the optimal age. |
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STAGE 2: TRANSPORTING THE PIÑAS |
The wild-grown agave is harvested by means of jima, the agave piñas are transported down the mountainous regions by donkey, to then be transported to the Bosscal distillery. |
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STAGE 3: ROASTING UNDERGROUND |
The agave is then roasted in an underground pit for a several days, then dug up, cooled then cut by removing the heads and the tails of the agave. |
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STAGE 4: SHREDDING THE PIÑAS |
The cooked /cut agave is then shredded and grinded by hand to be put into fermentation vats. |
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STAGE 5: FERMENTING IN VATS |
The agave is then placed into wooden fermentation vats, that are left to naturally ferment with bagasse, never using chemicals or acceleration methods. |
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STAGE 6: DISTILLATION |
Finally the maguey is placed in a wood-fire oven/alembique for several hours of distilling. |
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STAGE 7: BOSSCAL BROUGHT TO MARKET |
Bosscal Mezcal is then tested, certified and brought to market |
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STAGE 8: REPLENISH AND REPLANT |
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