making mala mia mezcal

Once our agave plants reach maturity, their leaves are carefully removed, revealing the heart or piña of the plant. The piñas, which can weigh up to several hundred pounds, are the foundation of Mezcal production.

In our commitment to excellence, we take a unique approach to agave roasting. While conventional methods often span seven days, we have mastered a four-day roasting process. This optimized technique ensures that the distinctive flavors of our agaves are expertly brought to life in every batch of our mezcal. Traditionally, this is done in underground pits or stone ovens, often called hornos.

After roasting, the softened piñas are ground to extract the agave juice. Embracing the true spirit of artesanal craftsmanship, we employ a traditional approach to grind our agaves, using a massive horse-drawn stone wheel or tahona.

The extracted agave juice is placed in fermentation vats or pine barrels, which are left to ferment naturally using wild airborne yeasts. This fermentation process takes six days and is crucial in developing Mala Mía Mezcal's complex flavors.

The fermented liquid, known as mosto, is distilled to separate alcohol from water and other impurities. This process involves double distillation in copper stills. Over 36 hours, the liquid transforms, revealing the unique and captivating qualities that define our beloved Mezcal. Through the art of distillation, we ensure that every bottle of Mala Mía Mezcal is a testament to our unwavering commitment to excellence.

To guarantee the authenticity and quality of our product, we submit it for certification to the esteemed Consejo Regulador Del Mezcal. This authority ensures adherence to the highest standards. This certification is a testament to the dedication and craftsmanship infused into every bottle of Mala Mía Mezcal.