Suggested pairing with this article; Mezcal fermented with natural yeasts. Mezcal Cowhide Fermentation, Puebla We have a saying in Spanish here at Finca 18. Cuando la tina no está fermentando, las bacterias están trabajando. Simply put, when the fermentation is not working, the bacteria is. In our Level 4 Master Class at the Agave Spirits Institute, our fermentation professor taught us that fermentation is a sanitation process that helps prevent and deter bacteria and fungus.

Suggested pairing with this article: Agave Spirits Puntas I have read several articles lately and seen many social media posts mentioning tasting agave spirits directly from the still. Seeing these articles and posts lead me to believe that many people do not really know exactly what they are tasting when a sample from the still is presented to them. Authorities and entities providing certification also often taste and judge a spirit by tasting it at the point of distillatio

And Unrealized Selling Points That Could Increase Its Retail Value Suggested pairing with the article; A mezcal that came in a water bottle. Tahona Mill At Finca 18 After distilling our first batch at Finca 18, called MI COMPA, I saw the true costs that go into producing agave distillates. Leading to some burning questions that needed to be answered. Mainly, how could many artisanal producers of Raicilla or Mezcal sell their spirits in Mexico for $350 per liter on the open ma

And Why Classifying Agaves Is An Impossible Task Suggested pairing with this article; Mezcal Ensamble At first I had only read about it, but after visiting Puebla and Oaxaca I can verify that it is true. Friends, I have come to report to you something that I have seen with my own eyes. Today I will translate its history, significance, and importance in relation to agave spirits. The flavor diversity of agave spirits is potentially infinite because there is a potentially infin