CULTIVATION
TISSUE CULTURE LABORATORY
We have a Tissue Culture Laboratory where we research, develop and create cloning and sustainability techniques for wild Agaves species. The cloning and In Vitro growth of Agaves is carried out through a Tissue Cultivation process.
our agaves
- Mexicano
- Espadín
- Madre Cuishe
- Tepeztate
- Tobala
- Espadín con Mexicano
- Espadín con Cuishe
MATURITY
When the agaves are planted in fields adapted with space and irrigation methods, the growing time begins to count. Ripening varies from 3 to 20 years, depending on the variety. A plant is ready when its interior is rich in sugars.
CUT
The cutting consists of shaving the pencas, which are the leaves of the Agave, and pulling out the root to leave only the piñas, that is to say, the heart of the plant.
The pineapple is cut to transport it to the palenque, where it will be transformed into mezcal.
COOKING
Once the pineapples arrive from the field, they are cut into pieces so that the cooking is uniform. The oven used is a conical earth oven.
Then the wood is placed to heat stones and smokes the product, which will give it its characteristic flavor.
Finally, the pineapples are placed and covered with a canvas of natural skin and earth to conserve the heat.
MILLING
After a few days, the master of mezcal decides when the oven should be uncovered. Afterward, the cooked pineapples are transported to the Tahona, a large wheel-shaped stone, which is used to squeeze the Agave pineapples.
The purpose of this process is to release sugars and extract the fibers and juices that will be used in the fermentation process.
FERMENTATION
The fibers and juices are stored in wooden containers to begin fermentation.
During this process, yeasts convert the sugars in the juices into ethanol and other compounds that give mezcal its aroma and flavor.
DISTILLATION
As the last step, the dead or fermented must be distilled in a copper alembic still, with or without the addition of an appetizer, which adds more notes to the characteristic flavor of the mezcal.
The wort must be heated to boiling point to separate the components and recover them in liquid form by a condensation process, thus obtaining our elixir, mezcal.
At Código Prometeo we have masters of mezcal with more than 20 years of experience. Each master is present in all the processes to supervise and direct them, guaranteeing that your liquid is unique.
In addition to this, we are concerned about deforestation. We have land for the reforestation of trees and to not decompensate the ecosystem.
At Código Prometeo we have the approval and legislation of the Consejo Regulador del Mezcal, which certifies the recognition of our masters of mezcal and the quality of the entire process, from planting to distillation.