The distillation of mezcal in clay pots, practiced in communities such as Santa María Ixcatlán in the Cañada of Oaxaca, stands out as an ancestral method that predates the use of copper stills in the production of this spirit. This millenary technique, despite its prevalence in small batches destined mainly for local consumption, represents an invaluable cultural heritage and an important area of study for ethnobotany and food chemistry. The clay pots, classified in two sizes, play an essential role in determining the organoleptic and physicochemical characteristics of the resulting mezcal. The specificity of this distillation method lies not only in the material used (clay versus copper) but also in the effect it can have on the composition and flavor profiles of the mezcal produced, suggesting a fascinating line of research on the interactions between the distillation material and the final product.
At the scientific level, the study of these traditional distillation practices allows for a deeper understanding of fermentation and distillation processes from a chemical, biological and anthropological perspective. For example, by analyzing how distillation techniques in clay pots, specific to certain communities in Oaxaca, influence the composition of volatile and alcoholic compounds in mezcal. This approach not only contributes to the preservation of traditional knowledge and cultural heritage of Oaxaca but also offers the opportunity to explore possible improvements in distillate production, recognizing the relevance of ancestral practices in the quality and uniqueness of contemporary spirits.
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