Made in the heart of Oaxaca
The process of making Santa Fuga Mezcal is the key to its authenticity and quality.
The Agave
Our plants receive the best care to obtain the best distillate. We carefully select every Agave, so we use only healthy and mature plants.
Harvest
Once the plant is extracted, the leaves and roots are cut off exposing the center, commonly known as pineapple “Piña”
Cooking
The “Piñas” are cooked in a pit oven, which is formed by earthen mounds over a pit of hot rock. This process will preserve the natural sugars of the Agave to the most. The type of firewood is also very specific, using only oak or guamuchil wood.
Grinding
Once the agave is cooked, it is transferred to the Egyptian mill that consists of a ring in the ground with a quarry where the agave is crushed with a very heavy circular stone that crumbles and compacts the piñas, leaving the juice and fibers that will be used in fermentation.
Fermentation
The crushed agave is placed inside wooden vats. It is at this time that the conversion of sugars into alcohols begins and the length of this process is determined by the experience of the Maestro Mezcalero who “listens” when to stop the fermentation.
Distillation
The fermentation product is placed in copper pots known as “Alembic” that once heated separates the alcohols and other compounds to maintain their purity. The vapors are conducted through it and subsequently passed to the coil that is submerged in a water tank that serves as a cooler obtaining the mezcal.
Bottling
With the authorization of the Regulatory Council of Mezcal, we proceed to bottle the Mezcal following high standards of hygiene and quality to ensure that our consumers receive the best available product in the market.