Produced by: Explora México and Centro de Investigación Científica de Yucatán (CICY).
Director: Pascual Aldana.
Screenplay: Pascual Aldana, with the collaboration of Daniel Zizumbo, Patricia Colunga and Fernando González.
Production Manager: Alberto Fuentes
Animation and Visual Effects: Daniel Aldana
Awards: In the "Crystal Screen Festival of Mexico City-2012", it won a Special Award for "Popularization of Science", the Best Animation and the Best Color Award, and it was nominated to other 10 Awards including Best Documentary and Best Director (among 68 documentaries).
Sponsors: CECyTCOL, CNIT, CIRCULO
Duration: 55 minutes
Languages: Spanish, English and French
Copyright: Explora México and CICY, 2013
Information: email@example.com ; firstname.lastname@example.org
Traditional MEZCAL producers living around the Colima volcanoes and the Tuxcacuesco-Ayuquila-Armeria River Basin are the successors of a tradition born thousands of years ago, when their ancestors incorporated the cooked hearts of the maguey plant into their alimentary culture. Today, they are the legitimate heirs of the varieties, knowledge and techniques involved in elaborating MEZCAL, almost all of which are of pre-Hispanic origin: over 20 traditional varieties, cooking of maguey in underground ovens, grinding the plant to extract its juice over rocks, and fermenting the must in rock-lined wells with capacities as large as 1000 liters (265 gallons). The actual distiller, however, is of Asian origin. Introduced into the area at least 400 years ago, it is made of easily available, rustic materials. Recently, Daniel Zizumbo and Patricia Colunga, researchers from the Yucatan Center of Scientific Research and Fernando González from the National Center of Anthropology and History successfully conducted experiments using replicas of pre-Hispanic vessels which showed that the distillation process may have been known in this area as long as 3500 years ago.