The agave are carefully weighed before they are chopped and placed in the pit oven.
The violin is used along with the drums to create the music for spiritual ceremonies
Huichol Shamans use peyote and music to enter a trance, where they sing all day and night and are visited by spirit guides that influence their life choices.
Chocolate has been used in Oaxaca as food, drink and medicine. Historically the cacao beans also served as a form of currency.
It takes 7-20 years before the agave plant is ready to harvest and process into Mezcal.
The days in the village begin and end close to the fire.
The bombero prepares the pit oven to bake the agave for 4-5 days. Then the cooked agave is mashed up and fermented before distilling into mezcal.
Don Cosme is a master mezcal distiller. He has taught his sons the art of mezcal production and now the family is responsible for creating some of the best mezcal's in Oaxaca.
