In these open-air, wooden barrels, the agave mash begins to ferment naturally, with wild yeasts from the environment—carried on the wind, living in the wood, and present in the agave itself. This begins the slow transformation of sugars into alcohol.
During fermentation, the complex sugars that were caramelized in the roasting process—are broken down into the simpler sugars fructose and glucose. These are then consumed by the wild yeasts and converted into ethanol (alcohol) and a rich spectrum of aromatic compounds.
This natural process can take anywhere from a few days to over a week, depending on factors like weather, altitude, and agave variety. The wooden vats are porous and alive with microflora, allowing subtle interactions between the mash and its environment. This imparts an incredible depth and individuality to the flavor of the mezcal.
Our maestro monitors the process closely, tasting, listening to know just when the mash has reached the perfect balance of aroma, taste, and strength.
