REGIONS
Tamaulipas
In the arid zones of the municipalities of San Nicolás and San Carlos, wild species of agave have been used for the production of mezcal for more than 300 years. The species used are A. asperrima and A. americana (both referred to locally just as “maguey”) as well as A. univittata (known as “Amole”) and A. montium-sancticaroli (known as “Jarcia”).
PECULIARITIES Tamaulipas
A peculiarity in the process in Tamaulipas is the way the juice of the agave is separated from the fiber before fermentation. The juice of the cooked maguey is squeezed in an antique wooden sugar cane mill better known as a “trapiche”, it is then fermented and later distilled in the Tamaulipas-interpretation of a Patent-Adams-Distiller, which was introduced at the time of US prohibition.
PROCESS AND MASTERS
TYPES OF AGAVE
AMOLE
JARCIA
AMERICANA
ASPERRIMA
