01-March-2016
If somebody is going to name a road the Mescal Trail then somebody or something is going to go down it.
The Cobra gunship was up to the challenge.
There are dozens of mescal makers along the trail which is really much more of a paved highway.
Here is the one we pulled into.
The maguey pinas are first cooked to convert complex carbohydrate to fermentable sugar
Big stone wheel crushes the cooked maguey
Local "Mescal Hotty" stirs the mash. It now spontaneously ferments for 4 or 5 days
Ella Es MUY caliente !!!
Then double distillation in the still
Pine charred oak barrels for 4 years or more.
Me and my new best friend
The finished products. Note the empty jug at left. If you take it by the jug (2 or 5 gallon) you can get it for about half price. I opted for bottles.
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