Los Danzantes puts huge effort into preserving authentic craft methods. This is about their new millstone.
Posted in: Mezcal, Mezcal Info, Tech NotesTech Note: Modern Stone Mill
Tech Note: Héctor Vasquez on Field Tests of Stone Mills vs. Shredders
Héctor Vasquez of Los Danzantes talking about field tests at small family mezcal distilleries comparing stone-mill mezcals to ones using shredders, with an interesting sidelight about the social impact of shredders.
Posted in: Mezcal, Mezcal Info, Tech NotesTech Note: Stone crushing means more complete fermentation
Stone mill at Santa Ana del Rio. Yeasts like the non-uniformity of stone crushing : the fermentation is more complete and the mezcal is richer.
Posted in: Mezcal, Mezcal Info, Tech NotesTech Note: Why Stone Milling Yields Better Mezcal
Agronomist Luis Mendez, who works out of Sola de Vega, explains that when a stone mill is used to crush roast agaves, the crushing is uneven, leaves larger pieces of the solids, and preserves all the liquids.
Yeasts like nooks and crannies to inhabit, and they like the sugars in the liquids, so the fermentation is longer and more complete, yielding richer and more complex distillations. He says that pulping by hand with mallets in a canoa is even better.
This in comparison to mechanical shredders, what most industrial tequila producers use.
Shredding loses a lot of liquid, so the shredder is adding water, diluting what ends up in the still. Tequila producers also remove the agave solids before distilling. These are two of the reasons that good artisan mezcal is richer and more complex than 99% of present-day tequilas.
Posted in: Mezcal, Mezcal Info, Tech NotesTech Note: Crushing Agave with a Stone Mill (Tahona)
The stone mill at Alipús Santa Ana del Río. Yeasts like the non-uniformity of stone crushing: the fermentation is more complete and the mezcal is richer.
Posted in: Mezcal, Mezcal Info, Tech NotesTech Note: Perfectly Roasted Agaves
Tech Notes: The End of an Agave Roast
Ansley discussing the end of an agave roasting at Destilería Los Danzantes.
Posted in: Mezcal, Mezcal Info, Tech NotesA Brief Explanation of Making Mezcal
Here is Ansley describing an general overview of mezcal production. This particular clip was filmed at Alipús’s Santa Ana del Rio location.
Posted in: Mezcal, Mezcal Info, Tech NotesShipping a Hoga Still from Ukiah to Oaxaca
A great story about the Hoga still at Danzantes distillery ended up in Oaxaca. For the next few weeks we will be posting a series of new videos from a recent trip down to Oaxaca. Very Informational. Stay tuned.
Posted in: Mezcal, Mezcal Info, Tech NotesMaking clean whiskey
Devin Cain cleans the antique cognac still after every Low Gap whiskey run.
Posted in: Tech Notes, Whiskey