For more than 250 years mezcal has been produced in the Jaral ed Berrio Valley Region in San Felipe Torres Mochas, Guanajuato.
Mezcal Torres Mochas, from San Felipe, is composed of members who are maguey and mezcal producers in San Felipe and belong to rural communities such as: Emiliano Zapata, El Carretón, Fábrica de Melchor, Cuartos, and San Andrés del Cubo.
The preparation of mezcal begins with the planting of the maguey Salmiana flower in the field. The agave receives certain care until it reaches maturity.
When the plant is ready, the leaves are cut off and it is transferred to the stone and earth ovens.
Once the pineapples are cooked, they are manually milled to obtain a sugary juice, which is fermented for seven days in wooden vats to produce the must.
Once the must is fermented, the product is passed to the distillation and rectification process in copper and wood stills, which is where the flavor of mezcal is generated.
San Felipe Downtown, Guanajuato, Mexico
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