SPIRIT'S OF THE EARTH

Earth Spirits

We are a company that produces and distributes Spirits, Raicilla, Tequila & Mezcal with organic certifications and 100% sustainable production, we maintain a high commitment to our community and collaborators.

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ELABORATION PROCESS

Mezcal and Raicilla

Agave cultivation

The agave seeds are grown in our nurseries, once the plants are strong they are transplanted in another growing area, so we are 100% sustainable, ensuring long-term production. Our cultivation is within what is now known as organic agriculture, since no fertilizers or pesticides are used during its cultivation.

Selection of Ripe Agave

It dedicates more than 10 years of care to its agaves, since during this period they reach their optimal state of maturity, in which the amount of fructans contained is the maximum, in this way it is guaranteed that for the elaboration of our mezcals they select only capon agaves

Mezcal Cooking & Raicilla Costa

The pineapples are cooked in a stone oven built from a hole dug in the ground, pine wood is used and placed in the bottom, later river stones are placed on top of the firewood and set fire. Once the stones reach the appropriate temperature for cooking, they are covered with wet maguey bagasse to evenly distribute the temperature throughout the oven, finally the piñas are covered with blankets and sacks to later cover them with earth and with this to maintain the oven temperature for three to four days depending on the weather.

Tequila Cooking & Sierra Raicilla

The piñas are cooked in a masonry oven, previously heated to above 800°C and where it will remain for at least 48-72 hours to cook the agave. After this time, the oven is opened and the agaves are cut first with machetes and later with a mill to obtain small fibers that allow a greater contact surface.

Ground

After three or four days of cooking the pineapples, they are ground in order to make the monosaccharides obtained in cooking more available to microbial action, as well as to capture microorganisms from the medium to favor the fermentation.

Fermentation

Once the pineapples are crushed, the pulp is placed in wooden tubs and water is added to create the appropriate environment and achieve the growth of microorganisms. After twenty-four hours, the pulp reaches its appropriate state or "point", which is characterized by the presence of foam and by the existence of the characteristic sound of intense and uniform bubbling throughout the vat. Once microbial growth is controlled, it is homogenized by mixing the contents of the vat and covered with a canvas. After nine to ten days, the sugars contained in the pulp are naturally transformed into ethanol through alcoholic fermentation, the metabolic route of yeasts.

Destilation

After fermentation, the pot of the copper still is filled with the tepache and the bagasse, later the mixture is heated and begins to evaporate, through condensation it is cooled by a copper coil and deposited in a container for later pass it through a double distillation.

Maduration

At this stage it is only for Reposado, Añejo and Premium types of mezcal. This process consists of storing the mezcal in white oak barrels, for the rested (less than 12 months) and for the aged (more than 12 months); for the premium it is left in stainless steel containers.