THE PROCESS
Five Stage Process
Growing & harvesting the maguey, cooking, crushing, fermentation, and distillation. In the case of Raca Leza, a 6th stage is peformed…aging in oak-casks.
The Three Categories of Mezcal Production
Industrial, artisanal, and Ancestral. Of all the categories, artisanal honors the handmade aspect while integrating technological advances that ease the heavy workload on workers and farm animals.
Once the Agave is Harvested
Maguey (agave) is sustainably grown 7-8 years before being hand-picked by the Master Mezcalero! Once the Maguey is chosen, the piña or pineapple, is roasted underground in an earth-oven for 1 week. The cooked maguey is manually mashed using a Tahona or stone wheel that is pulled in a circular motion by a mule.
Fermentation
Transforms sugars from the cooked plant into alcohol (organic plant juice).
Distillation
Concentrates and purifies the alcohol. In most cases (blancos/jovens) this is where the process ends.
Barrel Aging
Raca is distingushed by the fact that it rests in oak casks for 6 months. This added step gives it a golden look and light-smokey-wood flavor, without losing its original characteristics of soil, agave, and precious time.
