Artisanal mezcal is not manufactured, it is cultivated. From the choice of agave to the last drop from the still, every decision impacts the flavour, aroma and character of the mezcal. That is why OGAL works with master distillers who have dedicated their lives to this craft, preserving methods refined over centuries.
a single cut
Espadín agave matures in 7 to 10 years; wild Tobalá can take up to 25. The jimadores — multi-generational experts — identify the precise moment when the plant has accumulated its highest sugar concentration. With their coa, a tool inherited from their ancestors, they make the exact cut to extract the piña without damaging the heart. A single piña can weigh between 30 and 100 kg.
soul to mezcal
The piñas are placed in a conical pit dug into the earth, covered with volcanic stones heated by mesquite or oak firewood. Roasting lasts 3 to 5 days. This process converts agave starches into fermentable sugars and — crucially — imparts the smoky character that distinguishes mezcal from tequila. The type of wood, temperature and duration are each master distiller's secret.
with no substitute
Once roasted, the piñas are milled with a tahona: an enormous circular volcanic stone weighing up to 2 tonnes, pulled by an animal around a central pillar. This artisanal process extracts agave juices more gently than industrial methods, preserving fibres and aromas that a mechanical crusher would destroy. The resulting bagasse also participates in fermentation, adding further complexity.
do the work
The mixture of agave juice and fibre is placed in pine wood vats or animal hides. No commercial yeasts are added — wild yeasts present in the environment and on the master distiller's own skin initiate fermentation. This process takes 3 to 7 days depending on climatic conditions. It is here that mezcal acquires its fruity, herbal and earthy complexity. Each batch is unique because each fermentation is unrepeatable.
defines character
The fermented must passes twice through 500-litre copper pot stills. The first distillation — called "ordinario" — produces a low-proof distillate that concentrates the flavours. The second — the "refino" — purifies, balances and raises the proof to the exact point determined by the master. Copper is not arbitrary: it reacts with sulphurous compounds, removing unwanted flavours. OGAL is bottled at 43% ABV, the perfect balance between character and elegance.
a personal signature
Before bottling, the master distiller performs the "pearl test": shaking the bottle and observing the bubbles. Their size and persistence reveal the proof and quality of the batch. If it passes, each bottle is filled, sealed and labelled by hand. The batch number is recorded for full traceability. Finally, the mezcal is sent to the laboratory for certification with the Mezcal Denomination of Origin (DOM), guaranteeing its authenticity before COMERCAM.
