OUR STORY
The purest alcohol in the world
We pay tribute to this emblematic species of Mexico, the Mexican wolf that is in danger of extinction.
And so 'LoäO' was born using the Mixe alphabet, to name this Mezcal, honoring and remembering our unusual and surreal Mexican culture.
Cultivation and Harvest
Where the magic starts...
The process begins with the cultivation of the maguey. The sowing takes place in the most diverse lands, and its cultivation is within what is now known as organic agriculture, since no artificial products are used for it.
For generations, Mezcaleros have been naturally selecting the best agave from the wild. The Mezcalero Master has to verify the plant's optimum condition through years of experience so that when it is ready, it can be passed on to the great ancestral process and production of Mezcal.
Cutting the heart of the Agave
After 7-12 years.
Mezcal is made with the agave stalk. Once the plant reaches maturity, the plant is harvested and the leaves are cut, leaving only the heart, which is also known as “la piña” (the pineapple) because of its shape. To cut through the sharp large leaves, the Mezcaleros use the “Coa”.
Transfer to the Palenque
Time to cook!
After harvesting the pineapples, the traditional process begins with cooking them inside one of these enormous conical wells. These structures are built in the ground with a diameter that varies between 2.5 and 3.5 meters. For the cooking, the Mezcaleros fill the wells with hot stones, agave leaves (“Bagazo”), “petate”, earth and finally the maguey leaves. The pineapples will remain cooking in this oven for approximately 3 days while absorbing the flavors of the earth, wood and smoke, sweetening themselves a little more.
The Grinding
To squeeze all the juice!
To the left we see the cooked pineapple, the heart of the cooked maguey, ready to be torn by means of a mallet or tahona stone.
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To the right we see a “Tahone”, a stone wheel. After cooking, the pineapples are placed in an Egyptian mill ready to be shredded. The stone wheel attached to a pole is pulled by a horse that causes it to roll and grind the pinecones.
Fermentation
All natural!
The crushed pineapples obtained from the moving Tahone are placed in wooden tubs. Warm water is added and it is left to ferment for a period of 3 to 6 days with its own yeasts and natural microorganisms (inoculum).
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In the first distillation the alcohol comes out with an alcoholic graduation of 25 %. This first part is called ‘the ordinary’. To adjust the alcoholic graduation, a second distillation is carried out to achieve a perfect percentage of alcohol for the Mezcal.