Roasting and Milling

Roasting and Milling

Agave ovens 1The dense, 100-pound piñas are transported to the distillery where they are carefully arranged in ovens or autoclaves and roasted for hours or days. Their starches converted into sugars, they give off an unmistakable aroma similar to a carmelized sweet potato.

Milling 1

After cooling, the roast agaves are milled, separating the thick aguamiel (“honey-water”) from the tough fibers (to be used later for paper, furniture stuffing or compost). Most distilleries use some type of machine mill, but a few stick with the centuries-old technology of the tahona, a two-ton volcanic-stone wheel used to crush the agave.

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