In part two of "What's in a Mezcal?", we continue our tours with producers Eduardo Angeles and Cuca Cortez. We learn about fermentation, the native yeasts and friendly microbes that transform sugar into alcohol, and how each maker approaches distillation.

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

In this episode of The Nectar Corridor, Niki talks to:

• Eduardo Ángeles maestro mezcalero de cuarta generación y visionario detrás de Lalocura Mezcal (@lalocuramezcal) 

• Cuca Cortez (@cuquis.4j) maestra mezcalera de mezcal Cortez (@mezcal_cortez_oficial) en La pila, Miahuatlán.

Episode highlights:

Fermentation and native yeast

• Steps in fermentation

• Colors and smell in the fermentation process

• Pulp and juice

• Air, native yeasts and bacteria

Distillation in the palenques of Santa Catarina Minas and Miahuatlán

• How are the distillers, composition and description

• How long does distillation take?

• How much mezcal yields a distillation?

• Gravity design palenque

Distillation Elements

• Clay pots, coatings

• Copper systems for distillation

• The cooling jacket (refrescadera) and the condensation process

How does the liquid come out in distillation?

• What´s a queue (colas)?

• What´s a cord (cordón)?

• What happens with bubbles?

• What is the “yiye” or common (común)?

Mezcal composition

• How mezcal is composed

• How to label

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