What cooking methods are required for Artisanal Mezcal?

Artisanal Mezcal is traditionally produced using specific cooking methods that contribute to its unique flavors and character. The use of roasting pits or brick ovens is characteristic of artisanal production and is fundamental to the mezcal-making process.

During this process, the harvested agave plants (piñas) are roasted in underground pits, often lined with stones and filled with wood, which imparts a smoky flavor that is essential to the mezcal's profile. This method emphasizes traditional techniques, allowing the natural sugars in the agave to caramelize, developing complex flavors that are distinctive to artisanal mezcal.

Other methods listed, such as using mechanized mills or cooking in steel vats, do not align with the traditional artisanal processes. Mechanized mills may be used in more industrialized settings, while cooking in steel vats or boiling the piña in water lacks the distinctive characteristics associated with the artisanal flair of mezcal production. The unique cooking method is integral to preserving the craft and heritage associated with artisanal mezcal, making roasting pits or brick ovens the correct choice.