Tech Note: Interview with Héctor Vasquez on Yeast Inoculation

Tech Note: Interview with Héctor Vasquez on Yeast Inoculation

Fermentation with native yeasts is tricky. This is Hector Vasquez on inoculating the must with yeast collected from previous

fermentations, this to get complete and consistent fermentation. This is a great example of Los Danzantes’ work on improving ancestral methods. There’s a lot of info on agave fermentation at http://www.ianchadwick.com/tequila/fermentation.htm

Share
Share

Tech Note: Why Stone Milling Yields Better Mezcal

Tech Note: Why Stone Milling Yields Better Mezcal

Agronomist Luis Mendez, who works out of Sola de Vega, explains that when a stone mill is used to crush roast agaves, the crushing is uneven, leaves larger pieces of the solids, and preserves all the liquids. 

Luis M.FB

Yeasts like nooks and crannies to inhabit, and they like the sugars in the liquids, so the fermentation is longer and more complete, yielding richer and more complex distillations. He says that pulping by hand with mallets in a canoa is even better.

Screen Shot 2015-08-03 at 11.27.32 AM

This in comparison to mechanical shredders, what most industrial tequila producers use.

6a00e553b3da2088340134899170c4970c-500wi

Shredding loses a lot of liquid, so the shredder is adding water, diluting what ends up in the still. Tequila producers also remove the agave solids before distilling. These are two of the reasons that good artisan mezcal is richer and more complex than 99% of present-day tequilas. 

Share
Share

Mezcalero no. 11

Mezcalero no. 11

From Alberto Ortiz of Bramaderos, near Miahuatlan. Madrecuishe, bicuishe, dobadán (Americano), espadín. “Don Beto” has the most tidy distillery I have ever seen. His mezcal is very clean too. Intense, fruity, a hint of madrecuishe acerbity.

Share
Share