Artisanally produced mezcal from Espadín and wild agaves following an Oaxacan family tradition
Tr3s Chicon Mezcal
Oaxaca (Mexico) · Berlin (presence)New on Amplifa
About Tr3s Chicon
Tr3s Chicon Mezcal produces artisanal mezcal from Espadín and wild agaves. Production follows a handed-down family tradition: the agaves are cultivated for up to 22 years, harvested, roasted in earth pits (ahumado bajo tierra), ground in a tahona, fermented in wooden tanks and finally distilled twice with spring water. Three different mezcal varieties are offered. Maestros Mezcaleros Virgilio Velasco and Juanito Santiago carry on the craft in the third generation, combining the tradition of Oaxaca with a modern brand presence. In addition to distributing the spirit, the brand is also active in Berlin, for example at events and in bars.
- Site
- Oaxaca (Mexico)
- Processes
- Production of mezcal from Espadín and wild agaves, Artisanal production: harvest, earth-pit roasting, tahona grinding, fermentation in wooden tanks
- Materials
- Espadín, Wild agaves, Tahona grinding, Fermentation in wooden tanks
- Industries
- Spirits, Mezcal
- 01
Cultivation of the agaves (up to 22 years)
- 02
Harvest
- 03
Earth-pit roasting (ahumado bajo tierra)
- 04
Grinding in the tahona
- 05
Fermentation in wooden tanks
- 06
Double distillation with spring water
Agaves and production methods
Espadín
Cultivated agave species, the basis of the artisanally produced mezcal.
Wild agaves
Wild agave species from which selected mezcal varieties are obtained.
Tahona grinding
Traditional method of grinding the agaves after roasting.
Fermentation in wooden tanks
Fermentation of the mash in tinas de madera prior to distillation.
Sites
Oaxaca
MXProduction
- Materials
- Espadín, wild agaves
- Earth pits for roasting
- Tahona
- Wooden fermentation tanks
- Distillery
Products
Inside the production
Industries
Additional services