Sean recently spent a week in Oaxaca, Mexico exploring the area and meeting the Maestro Mezcalero (master distiller), Jimador (Agave harvester) and the Producer of the Mezcal for O’Kahan Agave.

At the Palengue (Mezcal Distillery) he participated in the agave roasting portion of the distillation process. These pictures from the trip show portions of the process: preparing the roasting pit, crushing the agave with the Tahona (giant stone wheel) and the crushed agave being fermented.

A good portion of Mezcal’s unique taste comes from its traditional artisanal distilling process.

Besides creating the distinct smokey taste of Mezcal, this unique distilling process that maintains the traditional standards also maintain the quality in a world that often favors convenience.

The standards are the standards at all times in this process. There are no cutting corners. Quality over quantity.