essence of my land
Processes
100%
Artisanal
Harvesting
We harvest an agave when it is at its maximum sugar concentration, meaning the agave is fully mature. This agave reaches maturity from 7 years onward. During the harvest, we rely on tools such as the axe and the trenching tool (coa) to cut the leaves, leaving the heart of the agave, known as the "pineapple." Once we have the pineapples ready, we proceed to carry them down the paths of the Sierra de Tierra Caliente.
Cooking
The pineapples are ready for their transformation and are placed in conical ovens underground, made of volcanic stone brought from the Popocatépetl volcano and oak wood, covered with matting, leaves, and earth. This is where the sweet aroma and rich flavor characteristic of Casa Pineda are formed.
Crushing
The pineapples are cut into smaller pieces with an axe or machete to be placed in the grinding process, using a mallet and stone wheel to expose the cooked sugars of the agave.
Fermentation
Next comes the creation of a drink with history, where the sugars from the pineapple are converted into alcohol. Using a wooden tank and spring water, the fermentation time will depend on the environment and other factors. This is how we keep traditions alive, respecting the processes.
Distillation
The burning fire awakens the creation of mezcal, using oak wood and a Filipino-style wooden still with a copper pot and cap, undergoing a second distillation. In the double distillation of Extravagante, venison and iguana meat are added with essences from the region, creating a formula that is more than perfect.
Bottling
Each bottle holds a story, and each sip creates a memory. This is how our mezcal is finally bottled and labeled by hand, ready to be shared with our loved ones.
Our mezcal is not just a drink,
it's who we are!