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100% Espadin distilled in a series of clay pots called “Olla de Barro”. The stills are made of stacks of two pots that share a fire, one that holds the mash and has an open top, and another with an open bottom that rests on top of the first one. On the top pot there is an upside-down stainless steel bowl that water continually runs in and out of. When the heat from the mash rises and hits the cool top created by the water, condensation occurs. An agave leaf works as a large spoon to catch the dripping condensation (mezcal) and runs into a reed that flows the mezcal into the collection container.
This process takes around 4 times the effort of a copper still and stone tahona method. Water is never added post distillation, and cuts are made by taste and smell. The still plays a significant role in the flavor, producing a uniquely dry, earthy, and smooth mezcal.