Mezcals from Western Mexico and Pre-Hispanic Distilling (subtitled in english)

Traditional mezcal producers living around the Colima volcanoes and the Tuxcacuesco-Ayuquila-Armeria River Basin are the successors of a tradition born thousands of years ago, when their ancestors incorporated the cooked hearts of the maguey plant into their alimentary culture. Today, they are the legitimate heirs of the varieties, knowledge and techniques involved in elaborating mezcal, almost all of which are of pre-Hispanic origin: over 20 traditional varieties, cooking of maguey in underground ovens, grinding the plant to extract its juice over rocks, and fermenting the must in rock-lined wells with capacities as large as 1000 liters (265 gallons). The actual distiller, however, is of Asian origin. Introduced into the area at least 400 years ago, it is made of easily available, rustic materials. Daniel Zizumbo and Patricia Colunga, researchers from the Yucatan Center of Scientific Research, and Fernando González, from the National Center of Anthropology and History, successfully conducted experiments using replicas of pre-Hispanic vessels which showed that the distillation process may have been known in this area as long as 3500 years ago. Visit our website: www.cicy.mx/si...

[@OliverNorth9729]

Theres coconuts in mexico?

[@thefungivore]

Right near da beach!