What You Need to Know
Wild yeasts (e.g., Saccharomyces cerevisiae, Kluyveromyces marxianus) and bacteria (e.g., Lactobacillus, Acetobacter) convert agave fructans into ethanol and complex esters. Pit fermentation introduces soil-derived microbes through maguey fiber padding.
This uncontrolled process yields the smoky, funky notes distinguishing artisanal mezcal from industrially fermented spirits.
Key Parameters
Temperature
28°C
18°C - 35°C
Time
168 hours
72 hours - 360 hours
Equipment
Tahona stone millCypress wood vatsGoatskin fermentation bags (historical)
Steps
- 1.
Tobalá mezcal (Sierra Mixe): Wild agave fermentation enhances floral notes in small-batch productions
The Science
Primary Reaction
Ethanol fermentation