Over the last couple of years I've become a proponent of small group or private tours. I do a bunch of research ahead of time and really want to learn and experience things. Understanding your preferences is important and reading reviews imperative. Over the last few years we've become interested in Mezcal and we were finally in the Capital of Mezcal; Oaxaca, so why not try to find a guide to learn more about Mezcal. I found a company; Where Sidewalks End that featured a private Mezcal tour they call, the "Sacred Mezcal Experience". We would actually visit a Palenque and visit the agave fields, with not only a guide, but with the Mezcalero!
Our guide, Victor picked us up at our hotel and soon we were off. During the drive we were provided so much information; the difference between Artisan and Ancestral Mezcal. Ancestral Mezcal does not allow for the use of stainless steel, the agave must be hand or stone milled, and the distillation must be done in clay pots! Also, the saying "All tequila is mezcal, but not all mezcal is tequila." That is Tequila is made from agave; but only one type of agave is used.
Soon enough we arrived at Palenque el Cornejo in Santa Catarina Minas. The very rustic palenque and tasting room greeted us.
And while there were some folks in the tasting room; that's not where we were headed. Maestro Antonio Carlos Mendez, known as "Cornejo" greeted us. He is a third generation Mezcalero and his production, other than help from his young sons is a one man show.
Soon enough we were loaded into the back of a pick-up with Victor and two of the young boys to head out into the fields.
And after passing thru a gate the truck was parked and we headed up into the hills.
Along the way we were introduced to the various species of agave that were growing. There are almost 50 difference species of agave used to make Mezcal; though Espadin is the most common because it can be cultivated.
What makes other species of agave difficult is that the plant can propagate in two different ways; by seeds, which you can see in the photo to the right, Antonio waits until the right time to harvest the seeds and then they can be planted nearby; or pups, little "runners" from the mother plant which can left to grow around "mom" or carefully moved. According to Antonio, some species can take over 20 years to mature. So just think, if Antonio planted seeds from certain plants today, it might be his sons who harvest the plant!
As for the species, it was quite humorous, the various plants were named and we were tested on them. I actually got 5 of the 6 correct! Not that I can name them now. Though I distinctly remember that's a Tobala below; it's very distinctive.
Some of the agave were quite impressive….
And we loved that his sons were actively involved. In fact, Victor told us that the three boys rather work in the agave fields than go to school!
The oldest son was not able to attend on this day because of a school activity, we met him later and he was so clean cut and an amazing young man.
After our tour of the hills we headed back to the work shed. Going downhill we got a chance to appreciate the view.
Back at the work shed we were fed lunch; a nice hearty meal of tamales.
And before leaving, there was one more thing to be done. There was another reason I booked this tour. We would each get one "baby" agave to plant! So, you now what our "pups" were named, right? Also, notice the stones next to the shoots? During our walk, I noticed that the boys were placing stones next to plants and asked Victor about this. He told me this was the way to "mark" that the plants are accounted for. So, of course I got our "boys" some stones, right?
I'm hoping we can return someday to see how our "pups" are doing.
After which things were closed up and we headed back to the palenque.
We arrived back at the palenque for the next part of the tour……the production and distillation of mezcal. The heart of the agave plant is called the piña. Once harvested, these are roasted in a stone lined pit.
This is what the agave looks like when it's done. We were even given tastes of the piña.
The agave is then milled, then water is added to the fiber and juice to begin fermentation.
Then the fermented agave juice is distilled twice.
And Antonio even described the process for Mezcal Pechuga to us.
After this, we got a private tasting.
And even though we basically only do carry-on sized luggage, even bought a couple of bottles.
This was an amazing day; we learned so much, met some wonderful, warm and hard working folks, got a taste of history and culture, which was even more than we could ask for. It was such a wonderful, humbling experience that exceeded our expectations.
This is why we travel!
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