Process

A close-up of agave plants with water droplets on their leaves, symbolizing the raw ingredient for mezcal production. Overlaid is a decorative blue and orange sign that reads 'The Paquera Mezcal Process,' styled with traditional Mexican design elements, emphasizing the artisanal craft of mezcal making.

Illustration of a mezcalero planting agave seeds to sustain future harvests during the production of mezcal.

Step 1

The reproduction of maguey (agave) occurs in two ways: through inflorescence or by producing genetically identical pups.

Scenic view of agave fields in San Esteban Amatlán, Oaxaca, with rolling mountains in the background. Hand-drawn text highlights Paquera Mezcal’s connection to the region.

Various agave species used in mezcal production, including Espadín, Cuishe, Barril, and Arroqueño.

Step 2

The sowing season begins in April or May, just before the heavy rains. As the maguey matures, it stores energy as sugar in its heart, or piña, which is the key element for producing alcohol. The maguey is harvested before it flowers or the quiote forms.

Jimador chopping harvested agave piñas, preparing them for roasting during mezcal production.

Step 3

Espadín agave requires at least 7–8 years to reach maturity before it’s ready for harvest, while Barril or Cuishe agave (Agave karwinskii var.) takes 12–14 years. It is crucial not to harvest the agave before it has fully matured.

Smoking roasted agave piñas, giving mezcal its signature smoky flavor.

Step 4

The piñas are cooked for at least six days, depending on the weather, in a conical earthen oven heated by hot stones at its center. We use mesquite and juniper wood.

Cross-section of an underground pit oven used for roasting agave in mezcal production.

Horse-drawn stone wheel crushing cooked agave for mezcal production.

Step 5

The piñas are then crushed in a quarry stone tahona to obtain the pulp from the agave, with a horse or mule traditionally powering the large stone wheel as it grinds the agave.

Fermenting agave fibers in wooden vats as part of the mezcal-making process.

Step 6

The pulp rests in Awewete barrels and is left to simmer from 10-17 days, depending on weather.

Illustration of copper stills and clay pots used in traditional mezcal distillation

Step 7

The pulp is transferred into a copper pot still with an alambique de cobre, a refrescadera (depending on the region), or clay pots, where it boils and the vapors are condensed into alcohol. We filter and recycle all Viñaza.

Close-up of a hand holding a bottle of Paquera Mezcal Artesanal with bold blue and orange label. Rustic, smoky background emphasizes traditional mezcal production.

Illustration of Paquera Mezcal bottles showcasing different artisanal varieties.

Step 8

Each batch is labeled by hand
and carefully inspected.

BUY MEZCAL

A hand pouring mezcal into a traditional jícara cup, with a woven cloth and rustic textures emphasizing artisanal mezcal drinking culture.

Mezcal or destillado de agave spirit is to be savored, respected even. We recommend to "smell before you sip" - take small sips to appreciate the layers and complexity of flavors

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