What goes into making mezcal? In this first of a two-part episode, we learn about the life cycle of the agave plant, how they reproduce, how long they take to mature, and what their cooking process entails. We visit with producers Eduardo Angeles of Lalocura in Santa Catarina Minas and Cuca Cortez of mezcal Cortez in La Pila, Miahuatlan.

Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Episode Highlights:

Agave nursery: lifecycle of magueys

• Lalo explains how they work in the agave nursery. Seed recollection, preparation of the soil, plant growth.

• Agave nursery objectives: biodiversity, understand how the different maguey species reproduce, watch the evolutionary growth of the maguey plants and understand their genetic diversity.

• Diversity of the agave species in the nursery and in the field. How much does it take for a maguey to be ready to harvest? When and how do you know it is ready? 

• How does maguey grow? Quiote, flowers, fruits and seeds.

Maguey fields

• Tour in the agave field of Lalocura 

• Sightseeing of the different maguey species, cuixe, tobasiche, tobalá and other species.

• Plague´s natural control in the maguey field.

Timing of the harvest 

• When and how does maestra Cuca Cortez produce mezcal? Lunar cycle utilization to harvest, produce and prepare the oven.

• Wild maguey: How do you take care of a wild maguey field? Types of soils and how this affects the maguey.

Mezcal ovens

• The ovens in Santa Catarina Minas and La Pila. Coating, depth and measurements.

• Step by step in the oven. Firewood, rocks and timing of oven heating.

• Put maguey into the oven. How and best practices. How long do the “piñas” take to cook once in the oven? 

• Tasting of maguey fiber close to the oven.

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