MezcalTrascendente

At MezcalTrascendente we believe that harvesting agave in the early morning is beneficial for mezcal production due to several physiological and biochemical factors. During cooler, pre-dawn hours, agave plants retain higher moisture levels and experience less stress from transpiration, which helps preserve essential water content within the plant tissues. This moisture balance is key, as it prevents the breakdown of complex sugars and fibers that are fundamental for a smooth fermentation process. Additionally, agave plants store and accumulate carbohydrates overnight in the form of fructans, which later convert to fermentable sugars during cooking and fermentation. Early harvesting captures these sugars at their peak concentration, which enhances both the yield and sweetness of the mezcal. Moreover, the reduced exposure to UV radiation in the morning minimizes the degradation of phenolic compounds and volatile aromatics, preserving the nuanced flavors and aromas that characterize high-quality mezcal. These factors, combined, result in a product with a richer, more complex flavor profile and a higher potential for creating distinctive tasting notes unique to MezcalTrascendente #mezcaltrascendente #mezcal #artisanalmezcal #beverages #agave #agavespirits

The agave plant exhibits one of the most extraordinary and unique life cycles in the plant kingdom, particularly due to its Monocarpic nature. This means the plant flowers only once in its lifetime, a process that can take anywhere from 10 to 30 years depending on the species and environmental conditions. The most remarkable aspect of this cycle is the rapid and massive growth of its flowering stalk, which can shoot up to 9 meters (30 feet) in just a few weeks. The plant diverts all its stored energy into this effort, which is a rare phenomenon among perennial plants. This flowering stalk, known as an inflorescence, resembles a giant asparagus spear and can produce thousands of flowers. The agave primarily relies on pollinators, like hummingbirds during the day and bats at night, which are attracted to its flowers rich in nectar. After the flowering process, the agave typically dies, a consequence of expending all its resources on reproduction. However, many agave species ensure survival by producing offsets or "pups" (hijuelos in Spanish), small clones that grow at the base of the mother plant and continue the lifecycle. This fascinating reproductive strategy, along with the plant’s ability to thrive in harsh, arid environments, makes agave a remarkable example of adaptation in desert ecosystems. In terms of ecological and agricultural significance, the agave’s drought tolerance, ability to store water, and role in supporting specific pollinators add to its importance in both natural habitats and human cultivation. @mezcaltrascendente

We are thrilled to be part of #BarConventBerlin! Come visit us at Stand #17A10 on October 14, 15, and 16 to discover the magic of Mezcal Trascendente. Don’t miss the chance to taste our artisanal creations and learn more about our brand. Germany, here we come! #bcb #germany #2024 #europe #newlaunches #agave

Join us at stand 17A10 of #AliasSmith at #BCB2024 Berlin. Let's talk MezcalTrascendente – we can't wait to meet you. See you there! #mezcaltrascendente #spirits #beverages

The use of cowhide, specifically known as "piel de panza," in the fermentation of mezcal is a significant part of the ancestral tradition of mezcal production in certain regions of Mexico. This technique, which has roots in pre-Hispanic times, became more common with the introduction of livestock by the Spanish colonizers. The hides were used as natural fermentation vessels, allowing the agave to ferment in an organic, temperature-controlled environment. The porous nature of the cowhide facilitated a natural aeration process, contributing to the complexity of flavors in the final mezcal product. Fermenting mezcal in cowhide imparted unique characteristics to the spirit, distinct from those produced using modern materials like wooden or stainless-steel tanks. The hides introduced subtle earthy and animalistic notes, creating a mezcal that was deeply connected to its natural and cultural environment. This method not only honored the resources available but also reflected the ingenuity of indigenous mezcal producers in utilizing every part of the land and animals around them to perfect their craft. MezcalTrascendente ferments its mezcal in traditional pine tubs, a method that offers distinct advantages over other fermentation materials. Pine wood is porous, allowing the agave to interact with the natural environment and absorb subtle flavors from the wood itself. This slow fermentation process enhances the complexity of the mezcal, giving it a well-rounded flavor profile with notes of pine, earth, and herbs. Additionally, the natural properties of pine help regulate the temperature and humidity during fermentation, ensuring a more controlled and consistent process that results in a high-quality spirit. #mezcaltrascendente #mezcal #artisanalmezcal #agave #agavespirits #beverages #spiritual

The choice of wood when cooking agaves underground is crucial in defining the flavor and aroma of MezcalTrascendente . Using oak and mesquite, woods with low resin content, ensures that the agave doesn’t become overly saturated with smoke. Oak, with its slow burn, provides a constant heat that allows the agave to cook evenly, bringing out its natural sugars without burning them. Mesquite, on the other hand, adds a sweeter and more robust flavor, but its low resin content prevents the smoke from overpowering the mezcal’s profile, achieving a balance between sweetness and smokiness. These woods, because of their low resin, allow mezcal to have a cleaner, more authentic character without overwhelming the agave with too much smoke. This is essential, as the balance between smoky flavors and the natural sweetness of the agave is what distinguishes a great mezcal. The combination of both woods adds depth and complexity to the final product without overshadowing the agave's natural qualities. In addition to their impact on flavor, using oak and mesquite is also natural choice. Both woods are native species to the mezcal-producing regions, allowing for a responsible and harmonious use of local resources fully respecting artisanal traditions. MezcalTrascendente #mezcaltrascendente #mezcal #artisanalmezcal #agave #agavespirits #spirits #beverages #wood #innovation #tradition #passion

Agave plants are well-adapted to arid and semi-arid environments, making them particularly resilient to drought conditions. What happens, when exposed to excessive water? Such as during periods of heavy rainfall or prolonged storms, they can experience several negative effects. Agaves are prone to root rot, a condition that arises when their shallow root systems are waterlogged and deprived of oxygen. The excess moisture can also weaken the plant's structural integrity, causing the leaves to yellow and die off prematurely. In extreme cases, water-saturated soil can lead to fungal infections, further compromising the plant's health and longevity. When it comes to mezcal production, the quality of the agave plant is critical in defining the final aromas and flavors of the spirit. Excessive water can alter the natural sugar concentrations in the agave piñas (the heart of the plant), which in turn impacts fermentation. Higher moisture levels may dilute the sugars, leading to weaker fermentation and less intense flavors. Additionally, too much rain can prevent the agave from concentrating the essential compounds that give mezcal its distinctive complexity, including earthy, floral notes. The over-hydrated plant may produce a spirit that lacks the robust, full-bodied profile typically associated with high-quality mezcal. In terms of flavor, mezcal produced from water-logged agaves may have a noticeable shift in its sensory profile. The nuanced terroir-driven aromas, such as herbal, mineral, and sweet notes, might be diminished or less pronounced due to diluted sugar and nutrient levels. Moreover, excessive rain can cause agave to mature more slowly or at an inconsistent rate, leading to uneven ripeness, which also impacts the flavor balance during distillation. While agaves can survive wet conditions, prolonged exposure to excess water can degrade both the plant's vitality and the complexity of the mezcal it produces. Ultimately, the final quality of mezcal still depends heavily on the expertise and craftsmanship of the maestro mezcalero, who can adapt their methods to compensate for environmental factors like excess rain. Their skill in adjusting fermentation times, oven heat, and distillation techniques plays a pivotal role in maintaining mezcal’s unique character, even when agave faces challenging growing conditions. MezcalTrascendente #mezcaltrascendente #mezcal #artisanal #agavespirits #spiritsimdustry #innovation #passion #loveyourbrand

We are proud to be Mexicans because the heritage of an ancient civilization runs in our blood, a legacy of greatness that fuses ancestral wisdom with the courage of those who forged our independence. We are part of a country whose identity is woven in diversity, culture, and a deep dignity that transcends borders. Viva México🇲🇽 today and always! MezcalTrascendente #mezcaltrascendente #mezcal #agave #agavespirits #liquor #agave #mexicanheritage #mexico

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