On my recent trip to Oaxaca as part of the Cemmez Diplomado en Mezcales y Maguey de Mexico program, we visited the Palenque of Maestro Antonio Carlos Mendez in Santa Catarina Minas, known as Palenque el Conejo. On this visit, we were assigned to make a series of observations around the palenque, and note family, historical, social and cultural importance from a series of interviews and subjective reflections. Later as the program continues, we will publish our observations. Below are some photos at Palenque el Conejo.
The conical earthen oven after it has cooked maguey at Palenque el Conejo, with River Rock (piedra azul) and bagazo. This will be completely cleaned out to be used again. Another look at the earthen oven, which is 1.5 meters deep and loads maguey up to 3 meters high. Encino wood is used for the earthen oven.The Fermentation Station at Palenque el Conejo. The fermentation station at Palenque El Conejo.There are 3 500 Lt. Pinewood tubs used for the fermentation. The maguey is then crushed by hand using a “mazo” (wooden mallet) in stone in-ground tubs.The maguey is then crushed by “mazo” in stone in-ground tubsPalenque el Conejo uses 3 150 lt. Clay Stills.Palenque El Conejo’s Mexican Asiatic (Chinese style) StillThe oven is covered, to stay warm and not crack the inner 100 Lt. clay potThe Stainless steal condenser with running water sourceThe wooden “cuchara” used to collect the condensed alcoholThe Cuchara is suspended on a thread and pours into a wooden pipe.The clay pot montera here is called JefeThe pitch fork to remove the bagasso from teh clay potThe pitch fork is wook to not crack the potThe 150 Lt pots used inside the ovenThe 150 Lt pots used inside the ovenMaestro Antonio Carlos Martinez showing off the Perlado his mezcal makes.An external tank that collects the running water during distillation to cool and reuse. Palenque el Conejo Maestro Antonio Carlos Martinez and his family selling their mezcal.It’s a family affair at Palenque El Conejo.
