Then they are ground to a mash and the juice which is milky white and blaringly bitter is collected and fermented to pulque which has 5-6% alcohol content. Next the pulque is distilled usually in a continuous still, though some producers also use pot-still and mostly only distilled once.
The mezcal could now be bottled immediately, or aged. This is now becoming a trend with premium and super premium mezcal being marketed by producers. Aging times are much shorter as compared to whiskies and brandies.For example a3- 4 year old whiskey is considered young while a 3-4 year old mezcal would be considered old.
