Tech Notes Archive:

Tech Note: Distilling Mezcal from Wild Tobalá

August 21, 2015 | Posted by: Ansley Coale

Tasting a distillation run of wild agave tobalá coming off the Hoga still at the Los Danzantes distillery in Santiago Matatlan, outside Oaxaca City. No agave makes better mezcal than the small and wild tobalá: elegant, refined, beautifully flavored.

Tech Note: Tasting the First Distillation Run of Mezcal

August 20, 2015 | Posted by: Ansley Coale

Tasting a first distillation run coming off a still at the Los Danzantes distillery in Santiago Matatlan, outside Oaxaca City. The first run is always very sweet, and ever so soft.

Tech Notes: Distilling with Agave Solids

August 19, 2015 | Posted by: Ansley Coale

After a first distillation run at Los Danzantes. Ernesto is pitchforking the solids out, cleaning the still for the next rum. Distilling the solids makes the mezcal richer, more complex, and gives it the characteristic vegetal overtones of artisan mezcal.

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.

Tech Note: Interview with Hector Vasquez about Mezcal Distillation Cuts

August 13, 2015 | Posted by: Ansley Coale

Artisan mezcal: Hector Vasquez on how the Alipús distillers make their cuts differently to satisfy the NORMA export regulations, plus encouraging the distillers to use their noses instead of tasting, which is how we work at Germain-Robin.

Tech Note: Putting the Top on a Potstill

August 12, 2015 | Posted by: Ansley Coale

Putting the top on a potstill at Los Danzantes after filling the still. This is exactly how any artisan mezcal distiller does it. What got cut off in the video is wrapping the connections with a strip of cloth, which goes back for centuries.

Tech Note: Organizing Fermentation at Los Danzantes

August 11, 2015 | Posted by: Ansley Coale

Distilería Los Daznates has set up a sophisticated system of rolling tanks so they can have several batches in sequential fermentation. It’s about how to be Mexico’s #1 artisan mezcal without sacrificing rigorous artisan methods.

Tech Note: Remixing Fermenting Agave

August 7, 2015 | Posted by: Ansley Coale

Remixing the solids down into the tina, the agave fermentation tank, at Los Danzantes. The solids tend to float to the top. Remixing enriches the fermentation, so you get more flavor & complexity. It’s like punching down the skins when you’re fermenting crushed grapes.

Tech Note: Modern Stone Mill

August 6, 2015 | Posted by: Ansley Coale

Los Danzantes puts huge effort into preserving authentic craft methods. This is about their new millstone.


Caddell & Williams