PRODUCTION METHODS ARE SACRED PIECES OF PRODUCERS IDENTITY, THEIR INDIVIDUAL TECHNIQUES FORM THE INTEGRITY OF THEIR FAMILIES MEZCALES

WHAT IS MEZCAL?

Mezcal is a unique Mexican spirit distilled from a mash produced from the steamed hearts of various species of plants called agave.

Mezcal is one of the oldest distilled spirits in the Americas, dating back some 500 years. The word Mezcal comes from the ancient Aztec language, Nahuatl, and means cooked agave. During colonial times, the Spanish banned the production of mezcal in order to promote the sale and consumption of their own imported beverages, and so began the underground production of this illustrious Mexican spirits icon.

MEZCAL’S DONOMINATION

Yes! Since 1994, a protected denomination of origin has been granted for mezcal; an international recognition that certifies that only products made in a specified area of Mexico can be called mezcal, similar to that for Champagne. This status limits the production of agave spirits called mezcal to certain Mexican states (although this is always changing). 

FAMILY FIRST

The knowledge & techniques used in mezcal production are passed down through generations. Production methods are sacred pieces of a producers identity, their individual techniques form the integrity of their families mezcales. Family plays a vital role in mezcal production; the whole process is typically a family affair. When the work needs to be done everyone pitches in and mezcal communities are built on the shared family values. 

HOW IS MEZCAL MADE?

The distilling process of mezcal is one of the most fascinating activities related to the world of spirits. Dangerous Don is family run, made by people firmly grounded in a very distinct culture.

  • 1. Mature agave (between 5 and 35 years old) are harvested from Oaxaca.

  • 2. The plants’ pencas (leaves) are cut away using a machete, leaving the piñas a (heart).

  • 3. The horno (pit oven) is dug on the grounds of the palenque (farm/distillery).

  • 4. A fire is started in the horno and covered with heat-retaining volcanic rocks.

  • 5. The evenly chopped piñas are placed on top, covered in tarpaulin and buried in earth.

  • 6. A tahona (a large stone wheel) is used to crush the piñas, creating a mix of bagaso (pulp) and agave juices.

  • 7. This is placed into a large, wooden vat. Spring water is added and it’s left to ferment naturally for a week or two.

  • 8. The sweet-smelling fermented mash is moved into a copper still and distilled twice for purity.

  • 9. For Dangerous Don Café, premium ground Oaxacan coffee beans are steeped in the liquid and it’s then distilled a third time.

  • 10. The triple-distilled liquid goes into quality handmade Mexican bottles, boxed and shipped off.