The work involved in making an artisanal mezcal using earth ovens and tahona is large and almost completely manual. The agaves are harvested one by one by men using traditional coa’s. The agaves are cut up by hand using axes and the entire baking process takes huge amounts of really, really hard work and lots of experience. It is an art working an earthoven, because the mezcalero has to keep an eye on it all the time keeping the heat not too high and not to low. Making sure there is not too much smoke and not too little.
But in the end – all that work and experience is what makes an exceptionally good product, and the Cinoc Elementos Mezcal Espadin IS a good product!