Themed journey · 8 chapters
Production From heart to spirit
Cooking method, mill, fermentation tank and still decide whether an agave spirit may be called Tequila, Mezcal or something else entirely, not the flavor.
Chapter 1Harvesting and quartering the piñasHarvest and standard
Chapter 2Horno and autoclave: how Tequila is cookedTwo permitted paths
Chapter 3The diffuser: why it's controversialRaw instead of cooked
Chapter 4The earthen pit: where Mezcal's smoke comes fromFire, stone, days
Chapter 5Milling: Tahona, Mill, Mazo, and ShredderJuice from Fibers
Chapter 6Fermenting in Vats of Wood, Stone, and LeatherYeast Meets Tradition
Chapter 7Distilling: Copper, Clay, and the ColumnMaterial Matters Too
Chapter 8Special Paths: Pechuga, Miske, and SotolWhen the Rules Diverge