The Tahona method of making Mezcal is a traditional and labor-intensive process that involves the use of a large stone wheel called a Tahona. This method is often favored by artisanal Mezcal producers who believe it enhances the flavor and character of the spirit.
The Tahona itself is an impressive piece of equipment, weighing around 3,000 pounds and typically made from volcanic stone. It is shaped like a large wheel and is mounted horizontally on an axle. The wheel is then rolled over a circular pit or trough, which contains the roasted agave piñas (the heart of the agave plant).
To crush the agave, a team of workers will manually push the Tahona around the pit, often using long wooden poles. As the wheel rolls over the agave, it mashes and pulverizes the fibers, extracting the juices and breaking down the plant material. This process is physically demanding and can be quite exhausting, requiring a significant amount of manpower.
The use of the Tahona method is believed to have several benefits for the final product. Firstly, the heavy stone wheel helps to extract more flavors from the agave, resulting in a richer and more complex Mezcal. The crushing action also exposes more of the agave's sugars to the yeast during fermentation, which can contribute to a more flavorful and aromatic spirit.
Additionally, the Tahona method is said to impart a unique earthiness and minerality to the Mezcal. The volcanic stone used in the wheel can absorb and retain certain flavors and aromas, which are then transferred to the agave as it is crushed. This characteristic is often prized by Mezcal aficionados who appreciate the traditional and rustic qualities of the spirit.
While the Tahona method is undoubtedly more time-consuming and physically demanding compared to modern mechanized methods, many producers choose to stick with this traditional approach. It is seen as a way to honor the heritage and craftsmanship of Mezcal production, preserving the authentic flavors and techniques that have been passed down through generations.
The Tahona method of making Mezcal involves the use of a large stone wheel to crush the agave. It is a labor-intensive process that enhances the flavor and character of the spirit. While it may be exhausting, the resulting Mezcal is often considered to be of superior quality, with rich flavors and unique characteristics.