Lajita
The technique for making Mezcal remains true to the traditions used by the Spanish Conquistadors in the XVI th century, and remarkably little has changed. It consists of five steps : the culture of the plant, cooking in a lined covered hole in the ground or clay oven, pounding, fermenting, and distilling.
Most domestic Mezcal (unlike Tequila) is distilled twice and for export markets where a higher quality is required, Mezcal Lajita is distilled three times to eliminate any impurities, especially methanol and excesses of copper which are commonly found in some Mezcal. The mezcal is then left to mature for a minimum of 3 months to over a year.
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