Zunte Mezcal sold in all branches of La Europea, a chain cataloged as the number one selling wines, liquors and spirits in Mexico. With more than 60 years, La Europea continues to operate in the sale of wines, spirits and gourmet foods and is undoubtedly a consolidated brand in the Mexican market, fully identified as the prestigious specialist with more than 40 branches, strategically located in the most important points of the high-end tourism sector in Mexico.
Mezcal is made from the agave plant. When the plant reaches maturity (from 6 to 8 years) it is harvested and the leaves are cut off, leaving only the heart, commonly called the “piña” (which means pineapple, because of its resemblance to the fruit). The maguey species with which mezcal is produced, are chosen primarily for their capacity to store large amounts of sugar in the stems. The species allowed by Mexican law are: Agave angustifolia (maguey espadín), Agave esperrima (maguey de cerro, bruto o cenizo), Agave weberi (maguey de mezcal), Agave potatorum (maguey de mezcal) and the Agave salmiana.
Traditionally the hearts are cooked in pit ovens (palenques) – 2.5-3.5m diameter conical underground pits. The pit ovens are lined with hot stones then covered with agave leaves, straw mats and earth. The piñas are left to roast for three days. This allows them to absorb the flavors of the earth, wood and smoke.
After the cooking process, the roasted piñas are placed in a stone or concrete barrel about 3 m in diameter, where a large stone wheel attached to a pole at its center begins to roll, crushing the piñas. Normally the stone wheel is turned by a horse or a mule.
When the product is already ground, it is placed in wooden barrels of 1000 to 2000 liters (300-500 gallons) which are covered with the crushed agave itself that is left to ferment naturally with its own yeasts for three to fifteen days.
After the fermentation, the mash (bagasse) begins to distill. The device used for the distillation is the still. This equipment is made up of four elements made of copper due to its high thermal conductivity, in such a way that it facilitates the transfer of heat. The first distillation lasts approximately 36 hours, where the bagasse is subjected to a heating and condensation process in at least two stages. The first distillation is known as ordinario, and the final mezcal is obtained in the second distillation.
To produce a better quality product, it is redistilled in order to standardize the grade of alcohol, which can vary depending on the flavor and profile established by the producer; the graduation is not associated with quality, it is a matter of profile and taste.
