How Wild Fermentation Works: and How to Taste the Difference in Your Glass
Before any agave spirit reaches your lips, something extraordinary has to happen. The sugars extracted from roasted or steamed agave heart must be converted into alcohol, and the character of that conversion shapes everything you will eventually taste. Distillers have two broad choices: inoculate the must with a commercially propagated yeast strain and get predictable, efficient fermentation, or open the process up to the microbial world and let nature decide…