Mezcal Production Process Guide

Use this mezcal production guide to balance species selection, roasting choices, and NOM-070 documentation, then compare outcomes with tequila process controls, connect cultural context in the agave culture history, and clarify terms such as bagazo in the glossary.

Executive Summary

Field and farming

Successful mezcal programs balance biodiversity, maturation timelines, and community stewardship. Capture data on each maguey lot—cultivated or wild—to guide roasting schedules and sustainability reporting.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Agave species A. angustifolia, A. potatorum, A. karwinskii, A. salmiana, others authorized Maturity 6 to 25 years depending on species CRM registry, field survey Species with higher inulin increase alcohol Terroir character (tropical vs mineral) Only DO-listed species allowed [NOM-070 2017] Harvesting non listed agaves
Cultivated vs wild sourcing Plantation, semi-wild, wild harvest Density 800 to 2500 plants per hectare for cultivated Inventory maps Cultivated boosts consistent volumes Wild adds complex aromatics Wild harvest must respect management plans [CRM 2023] Over harvesting wild populations
Sugar content Inulin as invert Brix 18 to 38 degree Bx equivalent (species dependent) Hydrolyzed refractometry, HPLC Higher sugars raise yield Influences sweetness vs herbal notes None beyond species compliance Measuring raw juice without hydrolysis
Agroforestry practices Shade integration, intercropping Shade canopy 10 to 40 percent Field audit Improves soil moisture Introduces earthy, vegetal notes Must document sustainable practices for CRM Pest pressure from companion crops
Soil management Terraces, erosion controls Organic matter 1.5 to 3.5 percent Soil tests Supports plant vigor Subtle mineral expression Must avoid banned agrochemicals Erosion after hillside planting
Plant stress Drought, elevation Elevation 500 to 2500 meters Weather data Stress raises inulin concentration Modulates smoky-spicy balance None Excess stress stunts piñas

Mezcal Agave and Maguey Overview

Understanding species traits helps teams plan harvest rotations, flavor portfolios, and conservation investments. Use this table to brief sourcing, roasting, and sensory teams on the nuances of each maguey.

Producers rely on dozens of agave (locally called maguey) species, each bringing its own growth habit, ripening window, and sensory fingerprint. Mezcal with Denomination of Origin status can be grown and harvested in authorized municipalities across Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas, Michoacán, Puebla, Tamaulipas, and Guanajuato.

The table below highlights widely used plants you will encounter in commercial and artisanal mezcal, with notes to help with sourcing, scheduling, and flavor planning.

Common name Species Plant form Maturity window Flavor tendencies Production notes
Espadín Agave angustifolia Medium rosette with long, narrow leaves; dense penca structure suited to rows. 6 to 8 years cultivated; 8 to 10 years semi-wild. Balanced cooked agave sweetness, citrus, black pepper, light smoke. Highest sugar yield per hectare and easiest to cultivate; foundation for most mezcal blends.
Tobalá Agave potatorum Compact “cabbage-like” rosette with broad leaves and tight heart. 10 to 15 years in rocky, shaded microclimates. Floral, tropical fruit, sweet cream, gentle smoke. Low yield per plant; traditionally harvested wild, now seeing nursery propagation to protect stocks.
Tepeztate Agave marmorata Large, sprawling rosette with mottled leaves often hanging over cliffs. 18 to 30 years depending on elevation. Herbal, green pepper, eucalyptus, pronounced minerality. Extremely slow to mature; producers limit harvest volumes and document replanting plans.
Cuishe Agave karwinskii (trunk-forming) Tall, cylindrical trunk with leaves fanning out along the stalk. 10 to 14 years in semi-arid valleys. Dry, vegetal, slate-like minerality, slight citrus pith. High fiber content requires careful milling; thrives on hillsides with thin soils.
Madrecuixe Agave karwinskii variant Columnar trunk similar to cuishe but thicker heart and broader leaves. 12 to 15 years. Earthy, savory, with crisp green apple and fresh wood tones. Often used to build structure in ensamble mezcales; good drought tolerance.
Arroqueño Agave americana var. oaxacensis Massive rosette with broad leaves reaching 2 to 3 meters long. 15 to 25 years depending on rainfall. Honeyed sweetness, floral notes, roasted squash, rounded smoke. Produces large piñas (100 kg or more); long cycle demands joint investment between growers and palenqueros.
Salmiana Agave salmiana Wide rosette with thick, fleshy leaves tipped with strong spines. 12 to 20 years in highland climates. Fresh green pepper, mint, bright acidity, light sweetness. Common in mezcal from Hidalgo, San Luis Potosí, and Zacatecas; high sap content suits pulque and mezcal.
Durangensis Agave durangensis Medium rosette with bluish leaves and pronounced spines. 10 to 12 years in semi-arid Durango terrain. Smoked caramel, pine, light citrus zest. Signature maguey for Denomination of Origin mezcal in Durango; resilient to cold nights.
Papalote Agave cupreata Rosette with thick, copper-tinged leaves and serrated edges. 12 to 15 years in the mountains of Guerrero and Michoacán. Chocolate, roasted nuts, tropical fruit, medium smoke. Primary agave for Guerrero mezcal; sensitive to overharvest so community management plans are common.
Mexicano Agave rhodacantha Large rosette with recurved leaves and red-tinged spines. 10 to 14 years depending on rainfall. Baked agave sweetness, cinnamon, ripe stone fruit. Often used in ensamble blends to add body; yields generous fermentable sugars per piña.
Tobaziche Agave karwinskii var. Slender trunk with narrow leaves pointing upward like a brush. 12 to 16 years on rocky slopes. Earthy herbs, anise, dry minerality, subtle citrus. Requires careful roasting because of dense fiber; prized in Oaxaca for structured, dry spirits.
Sierra Negra Agave americana var. Broad, dark green leaves forming an expansive rosette. 13 to 18 years in high elevation cloud forests. Deep roasted agave, cacao nib, lingering smoke. Common in Puebla and Oaxaca highlands; watch for frost damage late in the cycle.
Jabalí Agave convallis / wild hybrids Compact rosette with aggressive barbed spines; often grows in clusters. 12 to 20 years depending on soil nutrients. Bright acidity, funky tropical fruit, gamey/umami notes. Produces foamy fermented must; distillers plan longer fermentation and careful still cleaning to handle its saponins.

Harvest

Harvest decisions preserve fiber integrity and terroir signatures. Separate species and maturity levels to give the production crew predictable cooking and fermentation outcomes.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Jimado technique Machete, coa, hand axe Residual leaf height 2 to 4 cm Visual inspection Clean trim reduces bitter saponins Influences smoke integration Only manual harvest allowed for ancestral [NOM-070 2017] Leaving pencas increases bitterness
Piña size 20 to 180 kg depending on species Average 60 to 120 kg for espadín Scale Larger piñas yield more sugars Big piñas roast slower Document per lot Uneven roasting from oversized loads
Transport lag Field to palenque Target under 120 hours Logbook Shorter lag preserves fermentables Prevents acetic souring Maintain lot traceability Delayed roasting leads to mold
Plant cleaning Roots, quiote removal Complete removal Visual Improves roast efficiency Cleaner smoke Required before roasting Quiote fragments causing off aromas
Segregation Species specific batches Single species lots Batch tagging Predictable conversion Consistent terroir Mandatory for labeled single species Mixing species without disclosure

Cooking

Roasting transforms diverse maguey sugars and fibers into fermentable substrates while layering smoke or steam-derived flavors. Pick a method that respects production type (ancestral, artesanal, industrial) and manages fuel responsibly.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Roasting structure Earthen pit, masonry oven, autoclave Pit depth 1.5 to 3 m; oven 90 to 100 degree C Measurement rods, thermocouples Pit losses 5 to 12 percent by mass Pit imparts smoke phenols Artisanal requires pit or masonry; ancestral only pit [NOM-070 2017] Pit collapse, incomplete roast
Fuel type Hardwood, plant residues, gas (industrial) Fuel-to-agave ratio 0.2 to 0.4 kg/kg Fuel logs Consistent heat ensures hydrolysis Wood choice shifts smoke character Some fuels restricted for ancestral Softwood resin causing harsh smoke
Roast duration Slow pit 24 to 120 hours Core temperature 85 to 110 degree C Probe thermometers Longer roast boosts conversion Over roast leads to burnt notes Document per lot Uneven loading causing raw centers
Cooling period Covered pit resting 12 to 48 hours Time log Drives residual hydrolysis Allows smoke absorption Required for safe handling Uncovering early leading to contamination
Autoclave parameters Industrial mezcal only 110 to 120 degree C for 8 to 12 hours Pressure records Efficient hydrolysis Cleaner, less smoke Not allowed for artesanal or ancestral [NOM-070 2017] Overpressure cracks piñas

Extraction

Extraction choices influence both yield and the amount of bagazo that accompanies fermentation. Track recovery metrics and fiber ratios to stay within category rules and avoid bottlenecks.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Milling method Hand maceration, tahona, mechanical shredder, diffuser (forbidden) Extraction efficiency 60 to 85 percent Mass balance Tahona 70 to 80 percent High fiber increases mouthfeel Ancestral requires hand/tahona; artesanal allows shredder; diffusers banned [NOM-070 2017] Low maintenance causing low extraction
Water additions Hot, warm, cold water for washing 0.3 to 1.2 L per kg roasted agave Flow meters More water recovers sugars Can dilute smoky compounds Water must be potable Over dilution extending fermentation
Must solids Bagazo load 10 to 25 percent w/w solids Density, filtration tests High solids retain nutrients Fiber contributes mouthfeel Artisanal requires fermentation with bagazo Too much fiber causes stuck ferment
Screening Manual sieves, trommel Turbidity 200 to 800 NTU Turbidimeter Protects pumps Excess screening strips flavor None Clogged screens slowing flow

Formulation

Formulating mezcal musts requires honoring traditional practices while ensuring consistent fermentations. Document bagazo inclusion, water additions, and any nutrient support to maintain transparency with CRM auditors.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Must composition Bagazo plus juice, juice only (industrial) Original Brix 10 to 16 Hydrometer Higher Brix increases alcohol Bagazo ferments increase body Ancestral and artesanal must include bagazo [NOM-070 2017] Removing bagazo violates category
External sugars Not allowed Zero Reducing sugar assay N/A N/A All mezcal must be 100 percent agave [NOM-070 2017] Unintentional contamination from piloncillo
Nutrient additions Limited use of natural nutrients Traditional reliance on bagazo SOP Leaves fermentation natural Maintains microbial terroir Industrial may add approved nutrients Over using nutrients shifts profile
pH adjustment Limed bagazo, backset Target start pH 4.0 to 4.5 pH meter Moderates bacterial activity pH influences ester profile Additives must be natural for artesanal Uncontrolled pH leading to lactic sourness

Fermentation

Wild fermentations produce complex esters and acids but demand vigilant monitoring. Temperature logs, pH curves, and sensory cues help maestro mezcaleros decide when to distill.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Fermenter material Wood tinas, stone, clay, stainless Volume 500 to 5000 L Capacity records Porous vessels harbor microbes Wood imparts lactic complexity Ancestral requires clay or wood Biofilm causing off aromas
Microbial management Wild fermentation, backset inoculation Backset 5 to 15 percent Titration, sensory Boosts start speed Balances lactic vs yeast notes No commercial yeast in ancestral Acetic overgrowth
Temperature Ambient control 18 to 32 degree C Fermenter probes High temp shortens fermentation Higher temp elevates higher alcohols [Lappe-Oliveras 2018] None beyond safety Heat spikes stalling yeast
Duration Natural completion 3 to 12 days Brix drop, density Longer ferments raise conversion variance Extended time increases smoky-ester interplay Record for CRM audits Stuck ferments from nutrient depletion
pH drift Natural acidification End pH 3.2 to 3.8 pH meter Low pH stabilizes ferment Too low intensifies sourness Monitor to manage methanol pH above 4.5 fosters contamination
Bagazo loading Full fiber, partial, none Fiber ratio 1:1 to 1:1.5 bagazo to juice Weight samples Fiber retains heat and nutrients Adds earthy, tannic notes Ancestral/artesanal require full fiber Compaction limiting mass transfer

Distillation

Distillation technique reflects local heritage, whether using clay pots with carrizo condensers or copper alembics. Record equipment specifics and cuts to defend class claims and reproduce signature profiles.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Still type Clay pot with carrizo, copper alembic, stainless column Charge 200 to 1500 L for alembic Equipment logs Columns increase recovery Clay retains rustic notes; copper brightens Ancestral requires clay; artesanal allows copper; industrial allows columns [NOM-070 2017] Thermal shock cracking clay stills
Distillation count Two passes, sometimes three 1st pass ordinario 20 to 30 percent ABV, 2nd pass 55 to 72 percent Hydrometer Additional pass polishes spirit More passes lighten profile Minimum two distillations required [NOM-070 2017] Under distillation leaves solids
Cut strategy Heads-hearts-tails by sensory and ABV Heads 70 to 80 percent ABV, hearts 50 to 70, tails below 45 Inline ABV, tasting Wider hearts increase volume Heads bring solvent notes, tails add earth Record volumes for CRM Smearing increases methanol
Rectification aids Copper plates, condensing coils Reflux ratio 0.2 to 0.6 (batch) Temperature logs Improves separation High reflux reduces smoke Ancestral forbids plates Blocked condensers raising pressure
Backset reuse Adjustment of ordinario 5 to 15 percent Volume measurement Moderates run rate Backset adds acid complexity Allowed if natural Overuse burns flavors

Maturation

Maturation pathways range from immediate bottling to extended glass resting or oak aging. Keep meticulous logs for each vessel so class declarations—joven, reposado, añejo, madurado en vidrio—are audit-ready.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Class selection Joven, reposado, añejo, madurado en vidrio, abocado con, destilado con Not applicable Inventory plan Determines holding time Defines consumer profile Classes per NOM [NOM-070 2017] Misclassification
Reposado Oak or holm oak barrels Minimum 2 months Inventory system Minor angel share 1 to 3 percent Light oak, subtle smoke integration Vessel size not limited Oak overpowering smoke
Añejo Oak barrels Minimum 12 months Barrel logs Angel share 3 to 8 percent Deeper oak, softened smoke Vessel capacity up to 200 L recommended by NOM High losses at warm climates
Madurado en vidrio Neutral glass storage Minimum 12 months sealed Seal records Negligible loss Integrates aromas without oak Must remain sealed in inert vessel [NOM-070 2017] Broken seals void class
Abocado con Infusion after distillation Botanicals to taste Ingredient logs Slight mass increase Adds fruit, herb tones Only natural ingredients, no synthetic additives [NOM-070 2017] Using glycerin or caramel (illegal)
Destilado con Re-distillation with botanicals (pechuga) Botanical load 0.5 to 5 kg per 100 L Batch record Yield reduction 2 to 5 percent Complex aromatic layering Requires third distillation with botanicals suspended [NOM-070 2017] Incomplete filtration post run

Filtration and finishing

Finishing steps should preserve mezcal’s sense of place. Only natural ingredients are allowed for abocado con treatments, and filtration must never strip away defining aromas.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Filtration intensity Rough pad, minimal carbon Pad retention 0.5 to 5 micron Differential pressure Low impact on volume Too much carbon strips smoke Heavy filtration discouraged for artisanal Removing character critical to style
Clarification aids Bentonite, cold crash Dosage 0.2 to 1 g per L Lab tests Protects visual clarity May reduce body Additives must be food grade and declared Residual finings causing haze
Abocado ingredients Fruits, herbs, honey, caramelized maguey Dose 1 to 5 percent w/w Recipe logs Adds volume Changes flavor markedly Only for class Mezcal abocado con [NOM-070 2017] Using synthetic flavorings
Venturi aeration Pre bottling homogenization Flow 0.5 to 1 bed volumes Flow meter Moderate Softens edges Allowed if no additives introduced Over aeration leading to oxidation

Blending and proofing

Proofing and blending finalize balance while respecting the spirit’s lineage. Allow blends to rest before bottling and confirm that ABV adjustments stay within CRM tolerance.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Proofing water Well treated, spring, RO TDS below 50 mg per L for artisanal TDS meter Lower TDS prevents clouding Mineral water changes mouthfeel Must be potable and declared Iron rich water causing haze
Final ABV Label declaration 36 to 55 percent ABV Density meter at 20 degree C ABV drives yield per lot Lower ABV emphasizes sweetness Bottling within NOM range [NOM-070 2017] Temperature correction errors
Batch blending Species or vintage blends Not applicable Sensory panels Balances variability Can dilute unique terroir Disclose multi species if applied Inconsistent lot coding

Bottling and labeling

Labeling is storytelling plus compliance. Include production type, species, lot, and CRM seal so buyers can trace bottles back to communities and palenques.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Bottling site Within DO certified plant Not applicable CRM certification Logistics only None All mezcal bottled within DO unless authorized export in bulk for industrial [NOM-070 2017] Unauthorized contract bottling
Packaging format Glass 375 to 1000 mL Common sizes 750 and 700 mL Fill control Higher fill accuracy improves yield None Must comply with NOM-142 fill rules Underfill fines
Label statements Category (ancestral, artesanal, mezcal), class, species, lot, ABV, NOM, CRM seal Not applicable Label checklist None None Mandatory declarations per NOM-070 [NOM-070 2017] Omitting production type
Closure Cork, screwcap Torque 10 to 16 in lb screwcap Torque tester Controls loss Impacts oxygen Must avoid contamination Poor cork sanitation

Quality and traceability

Quality assurance safeguards both tradition and export readiness. Align laboratory results, sensory evaluations, and CRM folios to prove authenticity and safety.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
CRM lot registration Unique folio per batch ISO 8601 date plus serial CRM portal submission Not applicable Not applicable Required for hologram issuance [CRM 2023] Late submission delaying release
Analytical panel Methanol, higher alcohols, furfural Methanol 300 to 1000 mg per 100 mL AA depending on species GC FID, wet chemistry Not applicable Ensures safety Must meet NOM tables [NOM-070 2017] Wild ferments exceeding methanol
Sensory approval Panel of 3 to 5 Descriptive profiling Sensory forms Not applicable Confirms smoke balance Supports CRM certification Panel bias
Mass balance Agave input vs liters output Yields 6 to 12 L AA per 100 kg roasted Production ledger Identifies losses Not applicable Audit requirement Untracked bagazo moisture
Micro testing Final microbial load Yeasts, bacteria <10 cfu/mL Plate counts Ensures shelf stability Prevents souring Supports HACCP Neglecting sanitation between bottlings

Sustainability

Conservation is integral to mezcal’s future. Track replanting ratios, wood sourcing, and water usage to sustain ecosystems that nurture wild and semi-wild maguey species.

Variable Options Typical Numeric Ranges Measurement Method Effect on Yield Effect on Flavor Compliance Notes Common Pitfalls
Reforestation Seed banks, nursery propagation Replant ratio 3 to 10 agaves per harvested plant Field logs Secures future supply Protects biodiversity CRM sustainability programs encourage [CRM 2023] Low survival of transplanted wild agaves
Fuel efficiency Kiln insulation, alternative fuels Wood use 0.2 to 0.4 kg per kg agave Fuel meter Reduces cost Maintains smoke quality Must avoid protected species wood Illegal logging
Vinasse treatment Evaporation ponds, anaerobic digesters 15 to 20 L per L mezcal Flow, COD, pH Energy recovery potential Prevents acidic off odors Environmental permits required Groundwater contamination
Bagazo management Compost, adobe bricks 0.3 to 0.5 tons per ton agave Scales Potential substrate for compost tea Aging bagazo adds earthy notes when reused Store away from waterways Spontaneous fermentation causing odor
Water usage Rainwater capture, recirculation 6 to 12 m3 per L mezcal Water meters Lower use lowers costs Water quality influences fermentation Report for environmental compliance Diffuser style extraction (if attempted) skyrockets water demand

Process Flow Diagram

flowchart LR
  A[Agave maturity\n- Species, age\n- Sugar assay] --> B[Harvest logistics\n- Jimado\n- Transport time]
  B --> C{Cooking method}
  C -->|Earthen pit| C1[24-120 h\nWood fired\n- Smoky\n- Higher loss]
  C -->|Masonry oven| C2[48-72 h\nSteam\n- Balanced smoke]
  C -->|Autoclave (industrial)| C3[8-12 h\nPressurized\n- Clean profile]
  C1 --> D{Extraction}
  C2 --> D
  C3 --> D
  D -->|Hand/tahona| D1[60-80 percent\nHigh fiber]
  D -->|Mechanical shredder| D2[75-85 percent\nModerate fiber]
  D1 --> E{Fermentation setup}
  D2 --> E
  E -->|Wild ferment| F1[3-12 d\nWood tinas\nAmbient]
  E -->|Managed starter| F2[2-5 d\nSteel tanks\nTemp control]
  F1 --> G{Distillation type}
  F2 --> G
  G -->|Clay pot (ancestral)| G1[Batch\nDirect fire]
  G -->|Copper alembic| G2[Batch\nCooling coil]
  G -->|Column (industrial)| G3[Continuous]
  G1 --> H{Class finish}
  G2 --> H
  G3 --> H
  H -->|Joven| H1[Rest <60 d]
  H -->|Reposado| H2[>=2 mo]
  H -->|Añejo| H3[>=12 mo]
  H -->|Madurado en vidrio| H4[>=12 mo sealed]
  H -->|Abocado/Destilado con| H5[Natural ingredients]
  H1 --> I[Proofing 36-55 percent ABV]
  H2 --> I
  H3 --> I
  H4 --> I
  H5 --> I
  I --> J[Bottling\nCRM seal\nLot codes]

Cost Sensitivity Scenarios

Scenario CapEx OpEx Energy OpEx Water Labor Cycle Time Typical Yield (L AA per ton roasted agave) Flavor Risk Notes
Earthen pit roast with tahona Low High Low High 4 to 6 days 60 to 70 Low
  • Meets ancestral criteria
  • Wood cost and labor intensive
Masonry oven with shredder Medium Medium Low Medium 2 to 3 days 70 to 80 Medium
  • Eligible for artesanal
  • Balanced smoke and throughput
Autoclave with steel fermentation High Low Low Low 1 to 2 days 75 to 85 High
  • Industrial mezcal only
  • Softer smoke, risk of losing typicity
Extended wild fermentation Low Low Low Medium 6 to 12 days -5 to +5 percent vs baseline Medium
  • High ester complexity
  • Risk of acetic spoilage
Glass maturation program Medium Low Low Low 12 to 36 months -2 to -4 percent angel share Low
  • Preserves smoke
  • Capital tied in inventory

20-Point Production Checklist

  1. Confirm agave species authorization and CRM registration for each lot.
  2. Record plant age, source (cultivated or wild), and location coordinates.
  3. Document jimadores and trimming method; photograph representative piñas.
  4. Schedule roasting to keep time from harvest under 120 hours.
  5. Inspect earthen pit or oven structure, drains, and fuel inventory.
  6. Log fuel species and quantities; verify sustainability permits.
  7. Monitor core temperature during roast and record peak values.
  8. Allow cooling under cover; collect condensate for analysis if reused.
  9. Select compliant milling technology (hand, tahona, shredder as permitted).
  10. Measure extraction yield and adjust water washes to stay within target.
  11. Charge fermenters with must and bagazo; record starting Brix and pH.
  12. Track fermentation temperature, pH, and gravity daily; note aroma cues.
  13. Skim or mix cap as needed to avoid mold; document interventions.
  14. Prepare stills; inspect seals, condensers, and cooling water.
  15. Conduct first distillation; measure ordinario ABV and volume.
  16. Run second distillation; document heads, hearts, tails cut points.
  17. Assign class (joven, reposado, etc.) and record maturation vessel parameters.
  18. For abocado or destilado con, weigh ingredients and retain traceability samples.
  19. Proof to target ABV with tested water; run clarity and stability checks.
  20. Complete CRM paperwork, apply holograms, and archive sensory and lab reports.
Legal Requirements Producer Choices
  • Use agave species and DO municipalities authorized in NOM-070 [NOM-070 2017].
  • Roast, mill, ferment, and distill with equipment allowed by chosen production type (ancestral, artesanal, industrial) [NOM-070 2017].
  • Maintain fermentation with bagazo for ancestral and artesanal [NOM-070 2017].
  • Distill at least twice and keep methanol, higher alcohols, and furfural within NOM tables [NOM-070 2017].
  • Bottle mezcal at 36 to 55 percent ABV and include CRM hologram, NOM, lot, class, species, and production type [NOM-070 2017].
  • Restrict additions to natural ingredients only for mezcal abocado con or destilado con; no colorants or glycerin permitted [NOM-070 2017].
  • Conduct CRM certification audits and maintain traceability to agave lots [CRM 2023].
  • Select agave sourcing strategy (cultivated vs wild) and replanting commitments.
  • Choose roast fuel species and pit design for desired smoke intensity.
  • Set fermentation vessel type, ambient control strategies, and backset usage.
  • Decide on copper vs clay stills when category permits.
  • Determine maturation path: joven releases, oak aging, or glass resting.
  • Design sustainability investments for vinasse treatment and fuel efficiency.
  • Craft blending strategies across vintages or species while maintaining disclosure.

Controversies and Divergent Practices

Requests for Confirmation

Sources (ISO Dates)

One-Page Cheat Sheet

Stage Variable Options Typical Numeric Ranges Measure Yield Impact Flavor Impact Compliance Flags
Field Species and maturity Authorized agaves 6 to 25 years Invert Brix 18 to 38 Refractometer High High Species list per NOM-070 [NOM-070 2017]
Harvest Jimado trim Residual leaf 2 to 4 cm Visual Medium Medium Manual methods for ancestral
Cooking Roast method Pit, masonry, autoclave 24 to 120 h pit, 8 to 12 h autoclave Thermocouples Medium High Category specific equipment limits [NOM-070 2017]
Extraction Milling Hand, tahona, shredder 60 to 85 percent recovery Mass balance High Medium Diffusers prohibited
Formulation Must composition Bagazo plus juice mandatory for artesanal Brix 10 to 16 Hydrometer High High No external sugars [NOM-070 2017]
Fermentation Temperature 18 to 32 degree C Probes High High Wild yeast typical [Lappe-Oliveras 2018]
Distillation Still type Clay, copper, column Two passes min ABV meter Medium High Equipment tied to category [NOM-070 2017]
Maturation Class rules Reposado >=2 mo, Añejo >=12 mo Time, vessel spec Low High Glass rest >=12 mo sealed [NOM-070 2017]
Finishing Abocado Natural ingredients only Dose 1 to 5 percent Recipe logs Low High No synthetic additives [NOM-070 2017]
Proofing Final ABV 36 to 55 percent Density 20 degree C Hydrometer Medium Medium Mandatory range [NOM-070 2017]
Bottling Labeling Production type, species, NOM Checklist None None CRM hologram required [CRM 2023]
Quality Methanol control Per species table GC FID None High Stay within NOM limits [NOM-070 2017]
Sustainability Replant ratio 3 to 10 per plant Field logs Low Medium CRM sustainability guidance [CRM 2023]