Lorenzo y Tomás Virgen
Maguey varieties: Ixtero Amarillo, Ixtero Verde, Brocha, Presa Grande, Lineño, Cimarrón Prieto, Motosierra, Cenizo, Cimarrón Enano, Cimarrón Pencudo y Mezcal Blanco.
Don Lencho's day, as his friends know it, is not complete if he has not gone for a walk among his agaves. His daily work in the field has kept him healthy and strong for more than 80 years. From its plot, the view is spectacular: on one side you have the Fuego Volcano and the Nevado de Colima; on the other, the biosphere of the Sierra de Manantlán. Don Lencho produces mezcals with his son Tomás and his grandchildren, so they learn the work and preserve the tradition.
Baking: earth and stone conical oven
Cooking: 3 to 4 days. Bagasse capped
Firewood: huamuchil and mesquite.
Grinding: axes and shredder
Fermentation: natural for 17 days in plastic vats
Water used for fermentation: spring
Distillation: Filipino type, internal condensation with copper pot with hollowed-out parota cap
Alcohol Richness Adjustment: Tips and Tails
Liters produced on average per baking: 60 - 80 lt per ton
Mezonte is an non-governmental organization (NGO) that promotes, supports and preserves the production and practices of traditional agave spirits. Mezonte’s main objective is to create awareness of the cultural and biological value that these spirits represent. They feature agave spirits from all over Mexico, with an emphasis on Jalisco and Michoacán.