Tech Notes: Including Solids in Mezcal Distillation

August 14, 2015 | Posted by: Ansley Coale

Moving the milled agave solids to the still at Los Danzantes. Distilling with solids is more difficult (they want to cook to the inside of the still), but adding them makes the mezcal richer, more complex, and gives it the typical vegetal overtones of artisan mezcal. It’s a lot of work.