Page 32

At the palenque, a meticulous distillation process unfolds over a period of days. The freshly harvested agave hearts are roasted in pits, pressed of juice and pulped by a heavy stone wheel, fermented with ambient yeast, then triple distilled. Every last part of this process contributes to mezcal’s individualistic character.

30

Spring 2017 (vol 55)  

FEB - MAR - APR 2017

Spring 2017 (vol 55)  

FEB - MAR - APR 2017