The harvested agave hearts (piñas) are then layered inside the pit, covered with dried agave fibers, soil, and left to slow-roast for about a week. This low, smoldering heat caramelizes the natural sugars, unlocking the deep earthy notes that defines great mezcal. The slow roast ensures even caramelization, prevents bitterness while releasing natural sugars in the agave.
This cooking method is not rushed. It is carefully monitored and checked multiple times throughout the cook. Time, patience and Miguels’ intuitive and studied skills all work toward a magical alchemy, resulting in exceptional mezcales. After they are cooled, we crush the roasted pińas with a crushing machine instead of using the traditional method off a horse or donkey pulling a heavy wheel in a tight circle for hours.
