For craftsmanship, SURESTE 16 has gathered knowledge and ancestral wisdom.
Raw Material: The Magueyes
More than 20 species of maguey are often used to make mezcal, and most of them grow in Oaxaca. The maguey chosen to make mezcal SURESTE 16 is Espadín Angustifolia Haw, of the highest quality and full of unique advantages for obtaining our product. This concentrated large amounts of sugars, passing through a long and delicate process result in our excellent product.
The maguey is the product of time, patience and endurance.
Our maestros mezcaleros care and cut maguey depending on two factors: when to start their reproductive stage or already shows signs that it will launch the quiote, that means its inflorescence or; let the maguey remove the quiote, then they select and wait a while before making the final cut. This is the maguey capon that concentrates sugars differently. When the times comes our masters skew the entire maguey and then removes the leaves to leave only the pineapple.
The Cooking Process
We use a conical stone oven dug into the ground; It used in Mexico for thousands of years. Its capacity ranges from three to seven tons. This baking allows hydrolysis of starch content in the mature maguey and its conversion to fructose, sweet base with fermentation and our delicate process will become SURESTE 16.
For baking, first put the wood and set on fire, then medium sized stones are arranged to form a mound on the burning wood. Usually placed above a layer to contain the heat.
At the end of cooking an artificial volcano rises and OUR HIDDEN TREASURE is unearthed: the cooked maguey now has an amber color, a smooth consistency and the sweetest flavor that one can find on earth.
The maestro mezcalero verifies the cooking of agave and enters the mill (Tahona). It is a large cylindrical stone that turns on a small circular space paved with stone. On this space the cooked maguey to be crushed by the stone, which is pulled by one or two mules or horses.
At this point there comes abundant juice; rather, the pineapple is reduced to just wet staple fibers later in a complex and almost mystical process will be the basis of our SURESTE 16.
We turn to move these fibers to large fermentation tanks where we add plenty of water; this in order to activate the process. These are wood (pitch pine, juniper or other tree) made by local craftsmen that preserve this knowledge from generation to generation; its use is recommended because better retain heat and isolate the yeast in its walls. In tubs the juice ferments naturally and the process takes weeks. The tubs are always in our palenque and work at room temperature.