San Dimas Mezcal
San Dimas Mezcal is made from Espadin agave from Oaxaca, the heart is harvest and cooked in an pit oven, then it is distilled, filtered and bottled.
The story goes, that one day after the Spaniards arrived to Oaxaca a monk had a dream. In the dream a saint came down from the sky and told the monk to make a distilled spirit from the agave juice. The monk was a true believer in San Dimas, the first saint, and prepared the drink that we know today as mezcal.
That is how San Dimas Mezcal was born.
We use certified agave, the plants grow between 6 and 7 years before we can harvest and get the heart that will be cooked.
Espadin agave is the species that is used for San Dimas Black, all comes from Oaxaca valley.
We take pride in working with the best growers in the region and their high quality agave.
JIMA OF THE AGAVE
When the heart of the agave is ready, we cut the heart, the process is called “Jima” and is done by experienced workers or “jimadores in order to get the best part of the heart that will yield all the sugar.
The heart will only have the best part of the gave and will be high in natural sugars. The hearts can weight up to 400 pounds.
The hearts of the agave are cooked in stone overs for 3 days. The smoke aromas are infused by the wood and the sugars of the agave are broken for the distillation.
This is when the cooked sugars from the agave are converted to alcohol. This is done by yeasts that are indigenous to the Oaxaca valley. The yeast helps provide the flavor profile of the mezcal.
The agave juice that was fermented, is distilled to yield a clear spirit. The heads and tails from the fermentation are excluded to get the best part of the spirit. .
Juice that contains 14% to 15% alcohol is distilled a few times to get the the product to 55% alcohol volume. The distillation of mezcal is what the Spaniards brought to the new world.
The final process is to filter and bottle the mezcal to 40% alcohol volume. The light filtration process will not take the aromas and flavors but will give a pure mezcal. Finally the spirit is bottled in an artisanal bottle with cork.
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