Puntiagudo searching for spreading the mezcal culture came across this very interesting article from Mezcalistas, we hope you enjoy it!

https://www.mezcalistas.com/fermentation-tanks-the-flavor-of-mezcal/

The definition of each process is established according to the 070-SCFI-2016 standard, based on the characteristics of the methods and tools used during the main production stages such as roasting, crushing, fermentation, and distillation.

The details of both processes are shown in the video linked.

The method used directly determines the amount of labor involved, the time required, and the production yield. The ancestral method is considerably less efficient, more labor-intensive, and therefore more expensive.

However, for those who enjoy earthy, mineral, lactic, and silky flavors, ancestral mezcal is truly irreplaceable, as the interaction of clay with the mash during distillation infuses the spirit with an exceptional combination of aromas and flavors.

In our opinion, copper still distillates typically exhibit a more pronounced cooked agave flavor, as well as more accentuated fruity or spicy notes.

In terms of production figures, it can be stated that the average yield of the artisanal process is approximately 30% higher than that of the ancestral method, which clearly impacts the product’s value in the highly selective market of Agave Spirits or Mezcals.

PUNTIAGUDO distills artisanally in Miahuatlán de Porfirio Díaz, in the state of Oaxaca, and in San Miguel Atlapulco, in Puebla. Our Ancestral products are distilled in Santa Catarina Minas and Santa Catarina Albarradas, both located in the state of Oaxaca.

To learn more about these regions and the people behind the craft, visit the “About” section on this page.

Lastly, it’s important to know that the alcohol content of a product can help identify the production method used.

It’s common for semi-industrial distillates to range between 40–45% ABV, while artisanal or ancestral mezcals typically range from 46–53%.

Source of information: https://mezcologia.mx/mezcal-ancestral/amp/

Undoubtedly, Nazario is an inspiration to many, and here at Puntiagudo, we are thrilled to see the state government recognize his hard work and expertise.

Congratulations Nazario!

Puntiagudo has a batch of this agave produced by Nazario in June 2023 of only 247 liters.

This is probably the question on many people’s minds today… The answer is simple: the designation and term MEZCAL is protected by standards that limit the physical-chemical characteristics of mezcal to values that can only be consistently achieved with industrial processes. Moreover, these standards are backed by the economic interests of large brands—including tequila—which make it impossible for producers using ancestral and artisanal practices to meet the specifications and compete fairly and sustainably.

However, the more interesting question is: WHICH OF THE TWO IS OF BETTER QUALITY?

The answer is definitely very controversial, as the mezcal industry claims that the quality of its products is regulated through the aforementioned standard, 070-SCFI-2016, which establishes specifications for physical-chemical characteristics such as methanol, lead, furfural, arsenic, etc., with the aim of safely protecting the consumer’s health.

In contrast, the opinions of farmers, mezcaleros, and advocates of mezcal heritage—as well as a select group of connoisseur consumers—argue that regulation by official organizations has driven up production costs due to service fees, administrative bureaucracy, and excessively strict specifications.

Another argument is that regulatory institutions have been corrupted by famous brands and influential figures in the artistic-political sphere, granting certifications in exchange for financial favors.

As a result, it is popularly stated that NOT EVERYTHING SOLD AS MEZCAL IS MEZCAL. The issue is undeniably very polarized, and there is likely no single truth. However, we believe that MEZCAL THAT IS NOT CERTIFIED, with genuine origins and an extraordinary cultural legacy, deserves a fair opportunity to reach all consumers in search of that part of our Mexican culture—and the simplest way to do so is by calling it agave DISTILLATE. PUNTIAGUDO promotes the fair-priced dissemination of extraordinary distillates, emphasizing recognition for the men and women who produce them.

The overuse of wild agave plants is one of the most serious problems in the mezcal and distillate industry. Not only does it reduce the quality and yield when using immature plants, but it also deforests the mountains, causing erosion and potentially leading to the extinction of the species with its consequent ecological impact.

One of the scarcest species in the Oaxaca Valley is the Lyobaa agave, also known as “coyote,” characterized by its solitary growth on the hills and mountains in the regions of Ocotlán, Ejutla, and Miahuatlán.

In April of this year, Puntiagudo acquired 800 plants of this species, aged 18 months, from a nursery in a town called Esteban Amatlán to donate to its mezcal maestros from Minas, Miahuatlán, and Albarradas.

These plants will be planted in the mountains of these communities to ensure their development is similar to that of 100% wild species.

According to their natural life cycle, they are expected to be ready for harvest in 7–9 years, depending on future environmental conditions.

Learn a bit more about the Lyobaa agave (Coyota).

Depending on usage, fermentation vats can rot or develop cracks, making it necessary to repair or replace them.

The price of a vat varies depending on its capacity and the type of wood used (pine or oak). The most common sizes range from 800 to 1500–1600 liters, preferably no more than 1 meter in height so that the maestro can easily reach and stir the mash during fermentation.

On April 15, the company Tinas El Fénix, with over 20 years of experience, delivered a 1500-liter vat, which was donated by our company to Maestro Rubén in support of his local and family economy.

This vat must be cured with water for one week to ensure it seals properly before being used in our next production.

Rubén López lifting the vat to transport it to Santa Catarina Albarradas.

We learned that our land in Santa Maria Coyotepec, Oaxaca—where we have planted nearly 8,000 agave plants of various species such as Tobala, Mexicano, Jabalí, Arroqueno, Sierra Negra, Tepextate, Coyote, etc.—was accidentally burned by a fire started by local farmers. They set these fires annually before the rainy season to clear the land of unwanted shrubs and weeds due to lack of proper cleaning.

Such events are extremely unfortunate and pose a very serious problem for anyone, but especially for small producers like Puntiagudo, as it practically means a loss of several hundred thousand pesos and the hard work accumulated over more than 3 years since planting.

We are currently assessing the extent of the damage to the plants and organizing immediate actions for their recovery, as well as investigating those responsible for this incident.