Yesterday, friends from California invited me to accompany them on one of their favorite pastimes — going to the source for artisanal mezcal. At our first stop, the palenque of Félix Ángeles Arellanes, Mezcal El Minerito, we were just in time to watch the beginning of the process of cooking the agave piñas.
The art of making mezcal at the palenque, Mezcal El Minerito.
Piling river rocks onto the red and white hot coals in the earthen pit that functions as the horno (oven).
Covering the rocks with bagaso (recycled crushed agave fibers).
Putting the long tobasiche agave piñas into the oven.
Adding the more rounded jabalí and tobalá piñas.
Topping it off with more tobasiche piñas.
Covering the piñas with more bagaso.
Félix’s sons worked nonstop — an hour and fifteen minutes from the time of the first photo, they covered the mound with tarps to enclose the oven. Though we didn’t see it, I suspect this was then sealed with soil.
Félix pours the “Nectar of the Gods” — a multilayered and complex artisanal mezcal.
Nothing like being at the right place at the right time. And, yes, we not only watched, we tasted and we bought!
Mexican Peso Converter
View From Casita Colibrí 
wow!
We were lucky to visit at just the right time — the layering was fascinating process!
How interesting to see this time-consuming, intricate step by step process in photos! How long do all the tobasiche and pinas stay in the ovens “cooking” under the tarps before they go through the next process/step? Thanks, as always, for the wonderful blogs and awesome photos!
With this particular batch, Félix said they would cook for 5 days. Thanks for continuing to follow my blog and your kind and encouraging words.
I can almost taste it…mezcal, and now even the Kirkland Tequila Añejo are non-existent in Alaska…woe is us!
Oh, no!!! You need to return to Oaxaca muy pronto. 😉
Love this. Did you come with us on the tour we did that included a stop at a palenque?
No. Though I’ve visited many palenques, this was the first time I’ve seen this process in full.
Yum! Wish we were there!
Soon!!!
[…] Returning to the feria, several of us were delighted to renew our acquaintance with Félix from Mezcal El Minerito where, the last time I was there, friends and I watched as the process of layering agave piñas, bagaso, and a tarp to begin the cooking process. […]