“Mezcal El Cortijo” (The Farm) makes classic, oaxacan mezcal and this espadin mezcal is no exception. It has been made using tradional artisanal methods. The agave has been harvested by the jimador using his razorsharp coa. When all the leaves have been cut off the body of the agave, “the Pinã” it is being transported to the distillery for cooking.
When you make artisanal mezcal, you cook the agave in a conical earth oven, and mill the agave in a tahona. When all the processing is done, the agave juices are fermented using wild yeast. This is basically the recipe for making mezcal, but the devil is in the detail ofcourse! You have to have many years of experience, before you understand all the intricacies in harvesting at the right time, cooking at the right temperature and milling in the proper way. Maestro Mezcalero Alvaro Hernandez understands this, and that is why this mezcal is a wonderful spirit which you will enjoy sipping with your buddies.