Our Process

Miguel’s method of preparation follows an ancient tradition, mezcal is a craft that is over a thousand years old and that must be preserved culturally by valuing a well-done process.

Mezcal Buena Estrella is the result of several artisanal processes, it is a distillate with a high alcohol content that is obtained through fermentation and is perfected during its double distillation process.

According to the national regulations that certify the production of mezcal, the graduation of the distillate must be in a range of 35° to 55° of alcohol. Miguel, our master mezcalero, says that in his town nobody wants to drink the mezcal if it is less than 43% alcohol, that is because that degree speaks of the quality of the processes in which nothing artificial was added to reduce it, nor more were made than necessary.

 

Miguel and the mezcal masters of the region determine the degree of alcohol using a reed or valence tube, they inhale as if it were a giant straw and before it touches their mouth, they release their breath and let the mezcal stream fall, quite far , in a gourd. Bubbles come out, they are called pearls because they shine exquisitely like a star in the sky. Miguel explained to us that a 43° mezcal has thin pearls that dissolve quickly. The mezcal that is between 46° and 50° presents slightly larger pearls and resists a few seconds and opens on the sides. Mezcals over 50° generate large and very fragile pearls.

In the distillation process, Miguel determines the alcohol content of our mezcal. He carries out the distillation process twice, both times in copper stills heated with wood from the region’s pine trees. The aroma of the palenque at that moment is wonderful; smoked maguey honey.

During the first distillation a liquid of almost 22° of alcohol called ‘Cola’ is obtained. The process is repeated and the liquid is reintroduced into the copper still to refine the flavor and give it greater alcoholic strength. In both processes, the bagasse used in the fermentation is added. It is heated, the mixture evaporates, it condenses and the perfect mezcal begins to drip, it is tasted, it is measured with the reed and the bottles are filled. Throughout this process vapors with divine smells come out inside the palenque, with the rain at sunset, the drops falling, the night and the mist.