The process of quality and care that characterizes the production of Mezcal UNITO by expert mezcalero Don Abundio is truly exceptional. Every step is carried out with meticulous attention to ensure a final product of the highest quality. From the selection of mature agaves and their careful harvest to the slow and traditional cooking in stone ovens, each stage of the process is done with passion and respect for the artisanal tradition of mezcal. Every sip of this distilled delicacy is the result of years of experience and an unwavering commitment to quality and respect for the ancestral tradition of mezcal.
THE CULTIVATION
Agave Espadín
The type of plant used to make mezcal is cultivated until it reaches maturity.
THE HARVEST
The leaves are removed, and the mature hearts of the agave, called “piñas,” are harvested.
THE COOKING
The piñas are cooked to convert the starches into sugar and to absorb flavors.
The leaves are removed, and the mature hearts of the agave, called “piñas,” are harvested.
THE COOKING
The piñas are cooked to convert the starches into sugar and to absorb flavors.
MILLING
The cooked piñas are crushed to extract their juices. The fibrous residue of the agave is called “bagazo.”
FERMENTATION
The juices, pulp from the bagazo, and water are fermented in tanks to convert the sugars into alcohol. This creates the must.
DISTILLATION
DISTILLATION
The must is heated in a still to release the alcohol. The alcoholic liquid is typically distilled twice to create mezcal.
San Pedro Garza García, Nuevo León