Holy Shit Mezcal Moment

There are indeed such things as happy accidents!
On our way to Los Danzantes the other day (more on that later), we took a wrong turn, that turned out to be one of the highlights of our Oaxaca trip.

Stopping to ask for directions led to an impromptu visit to a small mezcal palenque, where we got to help loading the oven with agaves – how cool is that!
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Admittedly, not at all correctly dressed for the job, but definitely made up with eagerness!
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The tahona where the cooked agaves are crushed by horsepower.
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The crushed agave is then moved to the fermentation vat, water is added and its left to ferment for days – depending on the temperature/season.
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After fermentation, the liquid is then distilled in this copper still, resulting in a fabulous liquid called Gran Calenda Mezcal. No need to google it, I’ve already tried, no such luck.
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We even got to try the repo, which had been rested for around 2 years, but I must admit – my favourite was the blanco tobola, currently resting well in my luggage.
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It’s so fascinating to me that these rural and primitive location (not meant in a bad way) can produce a spirit with such depth and elegance. This trip has really opened my eyes when it comes to mezcal, and the more I learn, the more fascinated I am with this spirit!
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This might be the coolest hipsta horse in Oaxaca. Look at that haircut – brilliant!
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