Converting Waste Agricultural Biomass into a Resource - UNEP

5. Crushing the agave. The roasted agave is crushed at a special grinding mill
with a stone wheel pulled by a horse or mule.
6. Fermentation of the agave. After the agave is crushed, it is placed in
wooden barrels with water and left to ferment for several days.
7. Distillation. After the fermentation, the mash is distilled. The first distillation
yields low-grade alcohol. The fibers are then removed from the still and the
alcohol from the first distillation is distilled a second time.
8. Mezcal. After the second distillation, the mezcal is blended to obtain a
consistent grade of alcohol. Then, the mezcal is either bottled or left to age in
oak barrels.
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