Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca, Mexico. Matatlan is one of the main mezcal producing regions in Oaxaca, and therefore the world. The majority of the mezcal is still produced artisanally by families who have been producing mezcal in the same traditional manner for generations.
Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca,...READ ON
Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca, Mexico. Matatlan is one of the main mezcal producing regions in Oaxaca, and therefore the world. The majority of the mezcal is still produced artisanally by families who have been producing mezcal in the same traditional manner for generations.
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A jimador, or agave worker, uses traditional tools to strip an agave of its sharp spines and remove its "piña" from the ground. Â
A jimador, or agave worker, uses traditional tools to strip an agave of its sharp spines...READ ON
A jimador, or agave worker, uses traditional tools to strip an agave of its sharp spines and remove its "piña" from the ground. Â
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Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca, Mexico. Matatlan is one of the main mezcal producing regions in Oaxaca, and therefore the world. The majority of the mezcal is still produced artisanally by families who have been producing mezcal in the same traditional manner for generations.
Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca,...READ ON
Workers use machetes to harvest agave in the fields near Santiago Matatlan, Oaxaca, Mexico. Matatlan is one of the main mezcal producing regions in Oaxaca, and therefore the world. The majority of the mezcal is still produced artisanally by families who have been producing mezcal in the same traditional manner for generations.
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Mezcaleros top off the massive pile of espadÃn agave during the roasting process. The smoldering agaves will then be covered with earth and left to smoke for three days.
Mezcaleros top off the massive pile of espadÃn agave during the roasting process. The...READ ON
Mezcaleros top off the massive pile of espadÃn agave during the roasting process. The smoldering agaves will then be covered with earth and left to smoke for three days.
A mezcalero sits in front of the large stone wheel used to break down agave into a pulp.
A mezcalero sits in front of the large stone wheel used to break down agave into a pulp.
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The underground fire pit is lit in preparation to smoke agave "piñas" which will be made into Mezcal in Santiago Matatlan, Oaxaca.
The underground fire pit is lit in preparation to smoke agave "piñas" which will be made...READ ON
The underground fire pit is lit in preparation to smoke agave "piñas" which will be made into Mezcal in Santiago Matatlan, Oaxaca.
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Workers at Fidencio mezcal, a brand which has become popular in the United States, split agave piñas and wheel them to the roasting pit for cooking. Â
Workers at Fidencio mezcal, a brand which has become popular in the United States, split...READ ON
Workers at Fidencio mezcal, a brand which has become popular in the United States, split agave piñas and wheel them to the roasting pit for cooking. Â
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From the religious connection of the agave to the people, to the origianal wood and stone tools used to create it, mezcal traditions are passed from generation to generation in Oaxaca.
From the religious connection of the agave to the people, to the origianal wood and stone...READ ON
From the religious connection of the agave to the people, to the origianal wood and stone tools used to create it, mezcal traditions are passed from generation to generation in Oaxaca.
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Copper stills were introduced by the Spanish, replacing the clay stills with which the spirit had traditionally been produced.
Copper stills were introduced by the Spanish, replacing the clay stills with which the...READ ON
Copper stills were introduced by the Spanish, replacing the clay stills with which the spirit had traditionally been produced.
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A mezcalero’s hands after clearing the earth oven of cooked agave.
A mezcalero’s hands after clearing the earth oven of cooked agave.
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Workers fill up on pan dulce and hot cocoa before heading into the field to harvest agave.
Workers fill up on pan dulce and hot cocoa before heading into the field to harvest agave.
While most mezcal is exported to bigger cities or, increasingly, other countries, the working class in the towns which produce the spirit are more likely to drink pulque, an agave drink which undergoes no distillation process. Instead, different fruits are mixed with the fermented agave juice to create a beverage with an alcohol content comparable to that of beer.
While most mezcal is exported to bigger cities or, increasingly, other countries, the...READ ON
While most mezcal is exported to bigger cities or, increasingly, other countries, the working class in the towns which produce the spirit are more likely to drink pulque, an agave drink which undergoes no distillation process. Instead, different fruits are mixed with the fermented agave juice to create a beverage with an alcohol content comparable to that of beer.
A jimador uses traditional hand tools to harvest an agave in the fields, before the sun rises. Â
A jimador uses traditional hand tools to harvest an agave in the fields, before the sun rises. Â
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Jimadores harvest agave in the fields surrounding Santiago Matatlan, Oaxaca, Mexico.Â
Jimadores harvest agave in the fields surrounding Santiago Matatlan, Oaxaca, Mexico.Â
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Agave fields on the outskirts of Santiago Matatlan, Oaxaca, Mexico. Â
Agave fields on the outskirts of Santiago Matatlan, Oaxaca, Mexico. Â
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A guide in the Oaxaca hills hikes through the mountains while attempting to locate wild agave.
A guide in the Oaxaca hills hikes through the mountains while attempting to locate wild agave.
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A very rare tepextate agave in the Oaxacan hills. This one is in full bloom, shooting its “quiote,†or flower, 25 feet into the air. The agave flowers only once in its 20–30 year lifespan, allowing only a very brief window for harvest before it dies.
A very rare tepextate agave in the Oaxacan hills. This one is in full bloom, shooting its...READ ON
A very rare tepextate agave in the Oaxacan hills. This one is in full bloom, shooting its “quiote,†or flower, 25 feet into the air. The agave flowers only once in its 20–30 year lifespan, allowing only a very brief window for harvest before it dies.
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Donkeys are often used to transport wild agave from the hills where they are harvested to the palenques.
Donkeys are often used to transport wild agave from the hills where they are harvested to...READ ON
Donkeys are often used to transport wild agave from the hills where they are harvested to the palenques.
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The waters of the Hierve el Agua waterfall in Oaxaca, Mexico are surrounded by hills teeming with wild agave plants.
The waters of the Hierve el Agua waterfall in Oaxaca, Mexico are surrounded by hills...READ ON
The waters of the Hierve el Agua waterfall in Oaxaca, Mexico are surrounded by hills teeming with wild agave plants.
Mezcal, a traditional spirit passed from indigenous ancestors to the people of Mexico has exploded in popularity in the high-end mixology bars of New York and San Francisco. But the process of producing this, the oldest spirit in the Americas, is anything but fancy. Possibly the most labor intensive spirit produced in the world, rare agave for the finer mezcales are found in the wild and hiked on donkey and mule through the mountains so they can be fermented and distilled in the palenques (distillaries) of small towns in Oaxaca. Not only recipes, but ancient hand tools are passed from father to son to create a unique spirit embodying the flavor and soul of the Mexican people.
Brian L Frank, Documentary Photojournalist
Brian L. Frank creates social documentary projects focusing on cultural identity, social inequality, violence, workers rights and the environment.
