Alberto Alvelais lives and breathes mezcal. His quest for mezcal perfection is a lifelong pursuit of world-class excellence from field to table. Pozo Hondo is family-owned and today continues to use the same methods and recipe as when it was founded in 1840.

Its award-winning mezcal has a distinct and unique flavour thanks to its fermentation processes, use of the Salmiana Crissispina plant and extreme attention to the growing conditions. We met with Alberto to find out more about Mezcal Pozo Hondo.

How did it all start?

The Mezcal Pozo Hondo distillery was founded in 1890 and has four conical masonry ovens, a mortar (grinding stone), and an accompanying wheel, both made of ancestral stone and design, six white oak barrels for fermentation and two copper stills to carry out double distillations.

Originally, my great-great-grandfather constructed the factory and the Pozo Hondo Hacienda. The legend says that the Hacienda complex was a gift to his grandmother, my great-great-great grandmother.

What makes Pozo Hondo different?

Our people. We have one of the few female mezcal masters, and many of our workers are female. We strongly support this.

We should also mention that Guanajuato State’s Mezcal production represents 1% of the national production, the smallest denomination of origin, San Luis de La Paz, Guanajuato “AOC”, and most importantly, it is the oldest AOC of entire Mexico. In Pozo Hondo, we use the same materials, plants, techniques, artefacts and processes to elaborate our mezcal. We use the oldest method sacredly, without any variation, as my great-grandfather did in 1890.

This fits perfectly within our AOC’s legal and technical specifications. This ancestral formula also brings us the production of a sustainable organic product with zero chemicals and a positive social impact. That creates differences with other mezcals from our AOC that uses different plants, formulas, and techniques. There are huge differences among the mezcals from the rest of Mexico having a recognised AOC.

Tell us about the unique production process and how this reflects in the amazing taste.

We depend on the agave plant and its pure lineage to have the best product.

We begin with the grain selection (pure breed), the germination, and transplant to the fields of the Salmiana Agave. This is one of Mexico’s hardest and roughest agaves, also known as Agave Creole. We need to wait 12 to 14 years for such plants to become our liquid treasure. The plants are selected, cut and cleaned when ready, and each plant has different timings to become the famous pineapples (piñas).

Right after the harvesting and processing of agave, the Piñas shall be transported and placed in one of our 13 tons original stone ovens, taking approximately four days for the baking process. We only use one type of wood, from the pepper tree, to give our Pozo Hondo mezcal a woody flavour, far from other traditional and sometimes over-smoky mezcals from other states.

The fermentation process is an art, and we only use pulque, which is a very famous Mexican ancestral drink made of fermented agave juice, usually very white in colour and fully fermented flavour. This pulque gives us the traditional organic yeasts and probiotics from our agaves, which are the key to activating the fermented juice called must. We produce our Pozo Hondo Mezcal by a double-distillation process with our two pure copper stills, respecting our ancient family techniques in all aspects.

What do you do to support the community when producing your mezcal?

We support the women´s work with training, personal development and the creation of safe places for them and their families. This corporate policy comes from a social need. Many men have crossed the border to the US to find jobs leaving women alone in the community.

Personally, I enjoy working with women. I grew up surrounded by many women at the Hacienda, and I know how they like to work and feel safe. For the preparation of the mezcal, they work very delicately and are very strong and responsible.

The feminine palate and senses are more specific and precise. Their description of tasting is deeper and more profound. I have found that women have a strong passion for Pozo Hondo. We now have a civil association with the purpose of supporting Pozo Hondo women. The benefits include plans of having a nursery, a kindergarten, sports facilities and more. We are proud of our women.

Tell us about your special partnership with Viceroy Riviera Maya and what guests can expect.

My alliance with Viceroy, as I name it, is one of our highlights. Pozo Hondo mezcal is a high-end quality product. Viceroy Riviera Maya is a high-end hotel, and our production is limited, as any premium product must be. Viceroy brings us the faculty to be in contact with excellent people in a luxury environment, giving us the chance to demonstrate our mezcal in combination with the human and natural beauties of the Viceroy environment.

We are offering private Mezcal tours to guests, who can experience the Mezcal-making process first hand and learn about the traditions behind the beverage at the hacienda. We also serve the mezcals in the resort’s bars and restaurants and offer taco classes accompanied by Mezcal  tasting.

There is a misconception that all mezcal needs to be smoky. Why is this?

90% of the mezcal production comes from the Oaxaca state, which is cooked in a hole in the ground, mixing the agave pineapples with wood and stones covered with soil until well done. Oaxaca mezcal can be very smoky, which created the myth that all mezcal should have a smoky flavour.

There are very different cooking techniques in the different AOCs of Mexico. In Pozo Hondo, we avoid the smoky flavour and create an elegant woody flavour following the ancestral recipe with a perfume-like rose pepper aroma.

What do you do at home to train your nose, palate and senses to be the best they can be?

It is important to know the terroir. We are located in a semi-desert zone 2100 meters above sea level, which impacts the flavour and quality of the liquid. We use each sense to indicate the ideal consistencies.

• Sight, analyse transparency for the young mezcals and golden tones for aged or old products.
• Nose, to smell the mineral, herbal or special local fragrances.
• Palate, to feel the herbal, mineral aftertastes, natural sweets, perfumes and essences.
• Fingers, look for that oily, silky, delicate and soft texture.

It is better to taste early in the morning before eating or drinking anything except water, so your senses are at their best.

What does Pozo Hondo actually taste like?

Everyone has a different perception of aromas and flavours, but my interpretation is based on:

• A strong herbal flavour of the Salmiana Crissispina Agave, with a great touch of rose pepper, species, the essence of Prickly pear and lavender flowers
• Central mineral characteristics with a soft aftertaste in the throat and tongue
• Floral and fruit perfumes, from desert flowers, with natural desert herbs and cactus fruits
• Agave caramel sweetness with woody tones.

What food do you think matches Pozo Hondo?

Mexican “mole” chilli paste with turkey, Mexican rice and handmade tortillas combines perfectly with Pozo Hondo mezcal. It also goes well with Beef Stone Mexican Hole Barbecue tacos with “Borracha” sauce (made with agave fermented drink pulque and different types of red chillies). Mezcal Pozo Hondo combines well with red meats, fish and poultry, and fish that complements rather than kills flavours. Likewise, Pozo Hondo is good for pairing with Indian Curries and Chinese spicy food, where the mezcal works to develop the flavours and spices. Pozo Hondo can be easily matched with chocolate cake, vanilla, and dark chocolate ice cream.

What is next for Pozo Hondo?

We are focused on the development of all our mezcal concepts and lines, gradually increasing our production and always respecting our sacred techniques. We are devoted to environmental consciousness, reforestation principles, and organic and sustainable harvest techniques. We are in the process of exporting to Europe, the US and Australia, as well as having a nationwide Mexican presence.

To discover more, visit: mezcal.pozohondo

All imagery courtesy of Pozo Hondo Mezcal.