Mezcal distillation using clay pots is a traditional method that has been passed down through generations in Mexico. Unlike copper stills, clay pots offer a smaller capacity, resulting in a slower distillation process but with a rich cultural heritage. The fermented wort is placed inside the pot, and on top of it, without direct contact, a large spoon-shaped receiver is placed. This receiver is connected to a reed that emerges laterally from the pot, allowing the distillate to escape. The pot is sealed with an aluminum or copper ladle on top, where water is continuously poured to cool the mezcal vapor. This cooling condenses the vapor, which then drips into the receiver.
This process is not only an art in itself, but also influences the flavor profile of the Mezcal. The clay pots, being porous, allow for a unique interaction between the mezcal and the environment, which contributes to a final product with distinctive notes not found in mezcals produced by modern methods. Distillation in clay pots is a testament to the importance of preserving ancestral techniques, not only for their historical value, but also for the unique character they confer to Mezcal, a beverage that encapsulates the essence of the land and the tradition of its producers.
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