Built in 2023, this state-of-the-art palenque in Axocopan, Pueblo, Mexico, is designed to make mezcal according to artisanal methods at scale. While respecting traditional techniques, this palenque benefits from Pernod Ricard's distilling and production expertise and scientific analysis.
Ripe agaves sourced from Puebla are roasted in one of eight underground pit ovens.
Experiments on the effect of the various stages of ancestral production versus some of the more modern techniques used in artisanal production showed that the backbreaking work involved with shredding the cooked piña with a Tahona wheel or a mallet had little impact on the final mezcal compared to using an electric shredder. Consequently, dozens of electric shredders (molinos) are used.
The sugary juice from the crushed roasted piñas as well as the shredded fibres are transferred to one of the 140 fermentation tanks (called tinas) where fermentation is with natural yeast.
After several days fermentation, the mosto produced is double distilled in the 28 copper stills.
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