Mezcal San Cosme represents an ancestral tradition in a modern packaging; its sophisticated taste should be enjoyed slowly, by sipping each drink while discovering the complex aromas, smooth textures and smoky softness of this historical Mexican beverage.
Jima of the agave
After the agave is harvested, the spines of the plant are cut off, cleaning the piñas (heart of the agave).
The piñas are cooked in rock ovens (large, 8—12 ft diameter / 6 ft deep, rock-lined cronical pits in the ground).
Then the piñas are mashed with a large stone wheel called tahona attached to a post that is pulled around by horse, donkey or mule.
Once mashed completely the product is placed in large wooden vats to be fermented for two days.
The distillation is in cooper pot still, Mezcal San Cosme has double distillation, taking out the heads and tails.