Why It Takes 8 Years to Produce One Batch of Mezcal – Vendors

Video Description

Some of the best mezcal is made by Rogelio Juan Hernández, maestro mezcalero and co-founder of Agua Mágica in Oaxaca, Mexico. He began learning the craft at the age of 13 and has since honed his skills. Hernández and his team of mezcaleros handcraft 3,000 liters of mezcal each month. They harvest and roast agave, then cook, ferment, and distill the spirit. The result is a subtle yet versatile mezcal that bartenders around the world use in cocktails or serve straight over ice. Download our new Eater app here: https://apple.co/401kzls Series Lead & Producer: Carla Francescutti Field Producer/Fixer: Michael Matus Directors & Camera: Carla Francescutti and Murilo Ferreira Sound Operator: Valeria Carreño Production Coordinator: Nick Mazzocchi Production Assistant: Maylet Ortiz Editors: Carla Francescutti, Lucy Morales Carlisle Assistant Editor: Christine Ring Executive Producer: Stephen Pelletteri Director of Production: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Post-Production Supervisor: Lucy Morales Carlisle Audience Engagement: Frances Dumlao ---------------------------------------------------------------------------------------------------------- For more episodes of 'Vendors', click here: https://trib.al/oOKKgO1 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0