The mezcalero will draw up mezcal using a bamboo-like carrizo reed called a ‘venencia’ and release a steady stream back into their cup. Depending on the size, longevity and consistency of the bubbles, they can determine the ABV% with uncanny accuracy.

The form of the bubbles depends on the mezcal’s ABV and its concentration of surfactants. Under normal conditions, surfactants are evenly distributed throughout the liquid. When the mezcal is shaken, however, these molecules attach to the surface of the bubbles and migrate upward to restore surface tension. This upward pull stabilises the bubbles and extends their lifespan, a phenomenon known as the Marangoni effect. If you’re a bubble enthusiast, you can read more about the science in this article.

Mature agave piñas are rich in inulins, a type of fructan carbohydrate that’s the sugar source for making mezcal. When the piñas are roasted, the inulins are hydrolysed (broken down) into fructose and glucose, the simple sugars that can then be converted by yeast into alcohol – magic!

Rather than using water to dilute their mezcal, Felipe and Ageo often use the shishe, the theory being it adds more complexity to the mezcal rather than a straight dilution.

Where shishe is used in the context of describing the first run of the distillation, the terms ‘ordinario’ or ‘común’ are also used.

Mezcal is drawn up the reed by the mezcalero and released into a small ‘jícara’ cup. The resulting bubbles, (see ‘perlas’) allows the mezcalero to determine the strength of the mezcal.