About this destilado de agave
Zinacantan Espadilla is produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The agaves are cooked in a pit oven, milled by mechanical shredder, and fermented with wild yeasts. The fermentation starts as a dry ferment for up to 14 days, and then water is added for another 5-10 days. This fermentation typically takes place in wooden tanks. After fermentation, the agaves are single-distilled in a copper pot still.
Zinacantan Agave Spirits
Zinacantan Agave Spirits are produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The project includes seed management, a nursery, an ecological restoration program for agave-associated ecosystems, and monitoring of the bat population. The production of these small batches of mezcal includes a critical view of waste management, a fair payment system, and an environmental impact assessment of production and mitigation measures.
Zinacantan Espadilla is produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The agaves are cooked in a pit oven, milled by mechanical shredder, and fermented with wild yeasts. The fermentation starts as a dry ferment for up to 14 days, and then water is added for another 5-10 days. This fermentation typically takes place in wooden tanks. After fermentation, the agaves are single-distilled in a copper pot still.
Zinacantan Agave Spirits
Zinacantan Agave Spirits are produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The project includes seed management, a nursery, an ecological restoration program for agave-associated ecosystems, and monitoring of the bat population. The production of these small batches of mezcal includes a critical view of waste management, a fair payment system, and an environmental impact assessment of production and mitigation measures.
