The Tahona method of making mezcal is a traditional and labor-intensive approach that involves the use of a large stone wheel called a tahona. This method is mainly used in Mexico to crush the agave plants and extract their juices, which are then fermented and distilled to create mezcal.
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 or disc, with a central axle that allows it to rotate. The wheel is often pulled by a horse or mule, but in some cases, it may be powered by a motor.
To begin the process, the harvested agave plants, known as piñas, are cooked in underground pits or ovens to soften them and convert their starches into fermentable sugars. Once the piñas are cooked, they are transported to the area where the tahona is located.
The tahona wheel is then set in motion, either by the animal pulling it or the motor, and the piñas are carefully loaded onto a wooden platform in front of the wheel. As the wheel rotates, it rolls over the piñas, crushing and mashing them to release their juices. This process is typically repeated several times to ensure thorough extraction of the agave's flavors.
The use of the tahona is not just about mechanical crushing; it also plays a crucial role in enhancing the flavor of the mezcal. The volcanic stone used in the wheel imparts a unique earthy and mineral quality to the agave juices, which contributes to the overall character of the final product.
While the tahona method is undoubtedly a fascinating and traditional way of making mezcal, it is also incredibly demanding and physically exhausting. The labor involved in loading and unloading the heavy piñas, as well as continuously operating the tahona, requires significant strength and stamina. It is a true testament to the dedication and hard work of the mezcal producers who employ this method.
In recent years, there has been a resurgence of interest in traditional mezcal production methods, including the use of the tahona. Many mezcal enthusiasts and connoisseurs appreciate the distinct flavors and textures that the tahona method can impart to the final product. It is seen as a way to preserve the authenticity and heritage of mezcal production, showcasing the craftsmanship and time-honored techniques of the mezcaleros.
The Tahona method of making mezcal involves the use of a large stone wheel to crush the cooked agave piñas. This labor-intensive process not only mechanically extracts the agave juices but also enhances the flavor profile of the mezcal through the use of volcanic stone. While it may be physically exhausting, the tahona method is cherished for its ability to produce unique and authentic mezcal.