Ferment

The mashed agave is placed in tinas (open fermentation tanks) and topped with water. Unlike nearly all modern spirits, traditional mezcal is fermented by wild yeast, which can vary from one side of the road to the other, and between seasons – one more way that every batch is unique. Depending on the type of agave, the climate and the maestro’s preferences, fermentation can range from a few days up to a full month.