Description
The strong and smoky flavour of Mezcal comes from a cooking process that can last several days. This is done after harvest in an earthen oven or enclosed barrel that allows the flavour to develop over an extended period. The cooked piña is then sliced, mashed and left to ferment in some form of water-filled tank. A number of food items may be added to the mash to add flavour, ranging from various fruits and spices through to vegetables and, in some instances, cured meats.
