Fermenting mezcal in Mexico is a meticulous process steeped in tradition. Agave hearts, or “piñas,” are cooked, crushed, and then left to ferment in large wooden vats.
This natural fermentation, driven by wild yeasts, transforms the agave sugars into alcohol, laying the foundation for the rich, complex spirit of mezcal.
Graciela Ángeles Carreño is a mezcalera and a leader in the industry. She distills mezcal in clay pots, selling bottles for over US$100.
Cecilia Vega visits her fermentation room to explore the blend of science and intuition behind her craft. https://cbsn.ws/3TS4omr
Source: 60 Minutes Facebook
