Most mezcal is still produced largely the way it has been. It is distilled from maguey, a species of agave plant that comes in many different varieties. To make a proper mezcal, you must first harvest the agave piñas and then roast them for days in an underground fire pit. It is from here that mezcal takes its distinctive smoky flavor. The piñas are typically ground using a horse or mule-drawn tahona and the mash, or tepache, is left in stone, leather or wood vats to ferment. Once fermented, the liquid is distilled in copper or clay stills and the mezcal is complete.
Tequila is made only from the blue agave variety and produced in much larger volumes in a more modern, mechanized fashion. For most tequilas, the autoclaves and brick ovens where pinas and agave hearts are cooked operate using pressurized steam produced in petrol boilers. Unlike artisanal mezcal, there is no fire pit involved. The fibers from the steam-cooked agave are separated from the juices, producing a very different flavor.
WE WANT OUR WOLVES TO REMAIN WILD
We are proud partner with The WCC (The Wolf Conservation Center), a non-profit organization dedicated to the conservation of wolf populations in North America through its three-pronged mission of education, advocacy, and species recovery. The WCC participates in the federal species survival and recovery programs for the critically endangered Mexican gray wolf and red wolf. Home to 51 wolves, the WCC is the pre-eminent facility in the northeastern United States for the breeding and pre-release care of endangered wolves.
For more info and to support, please visit www.nywolf.org