THE CRAFT
OUR PROCESS
ACRE MEZCAL IS MADE OF 3 INGREDIENTS
AGAVE
WATER
LOVE
AGAVE
The agave feeds off of the ground and the sun, soaking in the rich nutrients from the land around it. The type of soil, altitude, humidity, sun exposure, and geography all leave their mark on the plant, making each agave is a unique reflection of its surroundings.
HARVEST
At the time of harvest, the agave are pulled out of the ground and the spines are hacked off, leaving only the heart which can weigh up to 200 pounds.
ROASTING
Pinas are thrown into a large roasting pit, and sealed in with organic materials (agave leaves and fibers) and dirt. The agave roast in the earthen oven for three to five days. This process concentrates the sugars inside the agave and brings out the delicious, sweet and roasted notes of mezcal.
GRINDING
The roasted agave are then crushed manually by an axe or a big stone wheel pulled by a mule or a horse called a tahona.
FERMENTATION
For fermentation, the macerated and roasted agave is placed in open-air wooden barrels. Only water is added to the agave (usually from a nearby natural spring) and then it is left to ferment for a few days.
DISTILLATION
Done in copper or the more traditional clay pot, distillation of the mash starts with a first distillation yielding a low-grade alcohol. Fibers are removed from the still, and the first distillation is distilled again into the final product. Mezcaleros add their own unique touches during the process, making each expression entirely unique.
THE FINAL RESULT IS AWARD-WINNING La Tierra de ACRE MEZCAL!
MEET THE MEZCALEROS
We seek out small batch Mezcaleros, who for generations have been lovingly perfecting their craft throughout the best mezcal producing regions of Mexico.