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/

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.