A mezcal distillery is commonly known as a palenque. This term originates from the traditional method used to produce mezcal, which involves a series of steps carried out at a specific location. The palenque is where the magic happens, where the agave plant is transformed into the delicious and complex spirit that we know as mezcal.
At the palenque, the agave piñas (the heart of the agave plant) are first roasted. This step is crucial in developing the unique flavors and aromas of mezcal. The piñas are typically cooked in underground pits, or sometimes in above-ground ovens, using various types of wood, such as oak or mesquite. This roasting process imparts smoky and earthy notes to the agave, setting the foundation for the mezcal's character.
Once the piñas are sufficiently roasted, they are then crushed to extract the juice. Traditionally, this was done using a large stone wheel called a tahona, which is rolled over the roasted agave to crush it. Nowadays, mechanical shredders are often used for efficiency, but some palenques still embrace the traditional method. The crushed agave is then ready for fermentation.
Fermentation takes place in large open-air vats or wooden barrels, depending on the preferences of the mezcalero (the master distiller). The crushed agave is left to ferment naturally, allowing wild yeasts present in the environment to convert the sugars into alcohol. This fermentation process can take anywhere from a few days to a couple of weeks, depending on factors such as temperature and desired flavor profile.
After fermentation, the liquid is distilled to concentrate the alcohol and further refine the flavors. Distillation occurs in copper or clay pot stills, which are heated to separate the alcohol from the fermented liquid. The distillate, known as mezcal, is collected and then undergoes a second distillation in some cases to achieve the desired purity and character.
Once the distillation process is complete, the mezcal is then bottled, often by hand. Each palenque may have its own unique bottling process, whether it involves labeling, sealing, or packaging. This handcrafted approach adds a personal touch to the final product, reflecting the dedication and expertise of the mezcalero.
A palenque is the heart and soul of mezcal production. It is where the agave is transformed through roasting, crushing, fermentation, distillation, and finally, bottling. The term “palenque” encapsulates the traditional and artisanal nature of mezcal production, where each step is carefully executed to create a spirit that embodies the rich heritage and flavors of Mexico.