100: Mezcal El Samaritano with Angel Saenz

Angel Saenz joins Pedro in the Mezcal Collective at Las Perlas in Downtown Los Angeles to launch Mezcal El Samaritano, the first mezcal from BebanMez Imports.

What we drank:

Mezcal El Samaritano Espadin

Mezcal El Samaritano Ensamble

Mezcal El Samaritano Tobalá

Mezcal El Samaritano Mexicano

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From the Mezcal El Samaritano website:

During the elaboration process, only the best agave plants from Santiago Matatlan are selected then baked in a conical oven lined with river stones. The grinding is realized in a Chilean style mill, while fermentation takes place in wooden barrels with copper wiring for double distillation. This carefully crafted process is what assures Mezcal Artesanal El Samaritano as a unique drink for the most demanding palates. 

HARVEST

The best agave plants are found in Oaxaca. Once the agave is ready, the spines are cut off, leaving only the heart, known as the Piña.

AGAVE ROASTING PIT

Roasting of the piñas takes place in a conical oven lined with river stones. Mesquite wood is used to create a fire under the stones. When the stones are red-hot, the piñas are placed in the pit. After it is covered with bagasse, straw mats, it's then piled with dirt and left to roast for four days.

GRIND

The roasted agave is then crushed in a special grinding mill with a stone wheel pulled by a horse known as a Tahona. While, the horse pulls the wheel, a person uses a pitchfork to move the agave.

FERMENTATION

After the agave is crushed, it is placed in wooden barrels to ferment for four to eight days.

DISTILLATION

The distillation process takes place in a Copper Alembic Still and goes through double distillation, some mezcal three.

samaritanomezcal.com

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Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/