And how do they do it?

In order for our product to reach your hands, we carry out an appropriate methodology for the production processes of mezcal wine.

Harvest

A tour is made in the wild, after selecting the agaves that are already matured previously covered, they are cut and jiman to obtain the pineapples that will be transferred to vinata for cooking.

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Jimado

After our experts select the pineapple, our team of jimadores carry out the harvesting of the pineapple with their tools and techniques.

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Cooking

Once the pineapples are cut, they are transferred directly to the hot oven where, together with firewood, volcanic stones, wet grass and earth, they will cook for approximately 2 to 3 days.

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Rest area

After cooking, all the pineapples are left to rest for 1 day.

Grinding

The pineapples should be split in half to be able to detach the pineapple more easily. With the help of an ax, they continue to be split to obtain gabazo and to be able to ferment it.

Fermentation

The must or gabazo is transferred to the fermentation vats, in this process hot water is a fundamental part, electronic monitoring and smell are carried out. This process takes about 4 to 5 days.

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First Distillation

The must or gabazo is placed together with the juice inside the pot of the alembic, the alembic will be heated with firewood over a controlled fire, taking care of the exposure time, quantity of firewood and the steam issued by the alembic.

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Second Distillation

In this process it is necessary to separate the first part that we collect from the second distillate called tip, the second part is the mezcal and the third part is the tail of the second distillate. Only mezcal is the one that is considered for packaging as long as it complies with the desired degrees of alcohol.

Water-Wine

At the end of the first distillation, water-wine is obtained, which is collected in containers of 200 and 500 liters for its second distillation.

Filtered reception and laboratory

The 50-liter containers are received and counted and the 1000-liter container is filled with its respective filter to clean of impurities. Once the mezcal is filtered, its degree of alcohol is measured. Which must meet our Bodamtam standard that reaches 49 °. If the alcohol levels exceed what is allowed, it is diluted with tri-distilled water according to the necessary proportion of liters to lower or raise the alcohol level; depending on the lot. Once the liters produced have been determined, the Mezcal Regulatory Council is notified, a 3-liter sample is taken. An external laboratory is in charge of carrying out a study to determine: degrees of alcohol, degrees of sugar and chemical components. At the time of the CRM visit, a test is sent to the laboratory. Production cannot be started without prior authorization from the CRM to approve the batch quality.

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Sanitized

Bottles are briefly sanitized with mezcal or pressure triple distilled water to remove any unwanted residue inside the bottle

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Bottling

The mezcal is introduced into the bottling machine to fill the bottles with greater accuracy.The previously sanitized bottles pass through the bottling machine, they are filled and closed by hand

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Labelled

The bottle is cleaned with a dry cloth and the label is placed on both sides and on the top by hand, crafts and heat shrink without sealing

Thermo-contractile, Seals of the regulatory council and sat

Finally, we close the heat-shrinkable part on the top of the bottle, we proceed to register the bottle and place the SHCP and CRM seals and seal the box, it moves to the finished product warehouse ready to be loaded to take it to your location. you find

This is the entire process that we carry out at Bodamtam to bring this great quality product to your hands from the Mezquital Durango to the whole world