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.


Temas tratados en el episodio:

Min 1:53 : Meet Eduardo Ángeles
Min 2:22 : Fermentation: smell and description
Min 3:25 : Native yeast
Min 4:05 : Distillation and distillery system in Santa Catarina Minas
Min 5:21 : First Distillation: “yiye” or “common” (común)
Min 7:39 : Mezcal Rituals in Santa Catarina Minas
Min 11:15 : Meet Cuca Cortez
Min 11:42 : Different tools for maguey crushing
Min 12:56 : Fermentation in vats
Min 15:10 : Gravity designed palenque
Min 16:19 : Distillation with refrescadera (cooling jacket)
Min 18:13 : Venencia and other important terms
Min 22:23 : Final composition of the mezcal