Destileria Tlacolula, the producer of Xicala Mezcal, has been producing the region’s highest quality Mezcales since 1920.
Xicala is an exquisite Mezcal produced with the 100% Espadin Agave. Espadin Agave is grown in the Valley of Tlacolula Oaxaca, also known as the Mezcal Land due to the perfect soil, climate, and altitude.
Once matured (about 7 to 10 years), the Espadin Agave plant is cropped, the leaves are removed, and the heart of the plant, the “pina,” is used for production. The “pina” is then ready to roast for three days. The roasting process is unique and begins with a wooden fire started in the bottom of a volcanic stone—lined conic oven built in the ground. The conic shape of the oven allows for the heat to be evenly distributed throughout the entire roasting process. Once the rocks are heated, the “pinas” are placed in the oven and then covered with agave leaves, straw mats, and topped with dirt and rocks to seal the heat in.
The roasted agave is then crushed with a stone wheel pulled by a mule. While the mule pulls the heavy stone, a person uses a pitchfork to move the agave to keep the grinding consistent.
After the agave is ground, it is then stored in wooden barrels with a combination of hot and cold water to ferment for eight days. The fermented agave is then mashed and distilled. The first distillation yields low-grade alcohol (20 to 25% APV). The heads and tails (the part of the distillation that does not contain as much alcohol) are removed. Only the heart of the distillation are kept and they are distilled for a second time to render a higher quality final product, about 43% APV. Just as in the first distillation, the heads and tails are removed and only to delicate heart is saved. The Mezcal is then sent to rest for a couple of months in steel tanks before being packaged.