The traditional method of making mezcal is a fascinating process that involves roasting the agave plant underground. This method is what sets mezcal apart from tequila, which is roasted in different types of ovens.
To start the process, a pit is dug in the ground, usually about 6 feet deep and 10 feet wide. This pit serves as a makeshift oven where the agave plants will be roasted. It's quite an impressive sight to see this pit being prepared, as it requires a fair amount of physical labor and coordination.
Once the pit is ready, a fire is lit at the bottom. This fire is typically fueled by wood, which adds a distinct smoky flavor to the mezcal. As the fire burns, rocks are placed on top of it to heat up. These rocks play a crucial role in the roasting process, as they retain and distribute heat evenly.
After the fire has been burning for a while and the rocks are thoroughly heated, the agave plants are carefully placed on top of the rocks. The plants are typically split in half or quarters to ensure even cooking. This step requires a great deal of skill and precision, as the agave plants need to be positioned in a way that allows for proper roasting.
Once the agave plants are in place, they are covered with a layer of palm leaves or agave fiber. This layer acts as insulation, trapping the heat generated by the rocks and allowing it to evenly roast the agave. The pit is then covered with a tarp or dirt to seal in the heat and prevent any smoke from escaping.
The agave plants are left to roast in the pit for several days, sometimes up to a week. This slow cooking process allows the sugars in the agave to caramelize and develop complex flavors. It also gives the mezcal its distinctive smoky aroma, which is a trademark of traditionally made mezcal.
Once the agave has been properly roasted, it is removed from the pit and allowed to cool. The roasted agave is then crushed and mashed, traditionally using a large stone wheel called a tahona. This process extracts the juices and fibers from the agave, which will later be fermented and distilled to create mezcal.
The traditional method of making mezcal is a labor-intensive and time-consuming process. It requires a deep understanding of the agave plant and the art of roasting. The result, however, is a spirit that captures the essence of the land it comes from and delivers a complex and unique drinking experience.