Tech 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. 

Luis M.FB

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.

Screen Shot 2015-08-03 at 11.27.32 AM

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. 

A 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.

Shipping 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.