Agave crop

The Agave used to produce Mezcal Infame its about 8 years old and has been fertilized with organic products from either plant or animal origin.                           Mezcal Infame is an organic and natural product.

Agave “Jima” (Harvest)

When the agave is reaching a stage of maturity, the maguey is ready to be cut and pass it to the next stage in which is  cooked, which is why which to enjoy a glass of mezcal, the plant had to die in this process, to give life to this ancient drink.

Cooking the agave

The producers of Agave del Sur have kept our ancestors tradition, where a hole is dug in the ground and protected with mud and stone. To prepare the oven, wood is burned to heat the stone, when they’re red hot, the agaves are placed in the oven and then covered with a layer of “bagasse”, this process gives the characteristic taste of the Mezcal Infame that makes it a genuine unique beverage in the world, with the largest and most complex process to produce a spirit, from cultivation to drip distillation.

Fermentation

The agave once cooked, is cut into pieces, crushed and poured into wooden vats to ferment the product, only water is added to start fermentation, the agave reaction creates  its own yeasts  , becoming agave Honeys “guara pe ‘~ a kind of mezcal wine, later distilled.

Distillation

Once fermentation is ready, with a characteristic odor, the yeast is placed in traditional copper distillers used since the arrival of the Spanish in Mexico, this process is done by a drip system that allows the Maestros Mezcaleros to select the flavors and products desired to be bottled.

Standing the product

Mezcal Infame is aged in American white oak barrels for 6 months, which gives it a woodsy exquisite natural flavor .