The process of distilling agave into a spirit is both an art and a science. It requires a combination of traditional techniques, modern technology, and a deep understanding of the agave plant itself.
At the heart of agave distillation is the piña, the heart of the agave plant that is rich in sugars and essential oils. The piñas are first cooked, usually by steaming, to soften the fibers and release the sugars. This is followed by crushing the cooked piñas to extract the juice, which is then fermented with yeast to produce a low-alcohol liquid called mosto.
The mosto is then distilled, usually twice, to separate the alcohol from the water and impurities. The resulting liquid, known as the “heart” of the distillate, is then blended and aged to produce the final spirit.
The art of distillation lies in the skill and experience of the distiller, who must carefully monitor the temperature and pressure during the process to ensure that the right compounds are extracted and that the final spirit is of the highest quality.
At Dirt Road, we use traditional techniques and state-of-the-art equipment to produce our agave spirits, paying careful attention to every step of the process to ensure that the final product reflects the unique terroir of the region and the true craftsmanship of our team.
We take pride in the complexity and depth of our agave spirits, which are a true expression of the art of distillation.