In the artisanal production of mezcal, the post-boiling treatment of the Maguey Cuishe is crucial to the quality of the must and, therefore, of the resulting mezcal. After cooking, the Maguey Cuishe, known for its particularly fibrous stem, is cut into smaller pieces before grinding. This step is essential due to the density of the fibers, which differs significantly from less fibrous varieties such as Maguey Espadín. Size reduction facilitates a more uniform crushing, resulting in a homogeneous must, composed of both agave juice and bagasse, thus optimizing the fermentation process.
The uniformity of the must is a determining factor in fermentation, as it affects both the efficiency of the process and the flavor profile of the mezcal. A well-prepared must ensures that the yeasts act efficiently, transforming the sugars into alcohol and aromatic compounds. Therefore, the meticulous process of cutting and grinding the Cuishe Maguey is not only a reflection of mezcal tradition, but also a practice based on empirical knowledge of botany and fermentation, demonstrating how craftsmanship and science are intertwined in the production of this emblematic Mexican beverage.
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