Artisanal mezcal production in San Baltazar Chichicapám

Authors

  • José Raymundo Enríquez-del Valle National Technological Institute of Mexico image/svg+xml , Instituto Tecnológico del Valle de Oaxaca Author 0009-0000-0678-123X (unauthenticated)
  • Gerardo Rodríguez-Ortiz National Technological Institute of Mexico image/svg+xml , Instituto Tecnológico del Valle de Oaxaca Author
  • Vicente Arturo Velasco-Velasco National Technological Institute of Mexico image/svg+xml , Instituto Tecnológico del Valle de Oaxaca Author
  • Marcos Emilio Rodríguez-Vásquez National Technological Institute of Mexico image/svg+xml , Instituto Tecnológico del Valle de Oaxaca Author
  • Martha Zuleyma Hernández-San Juan National Technological Institute of Mexico image/svg+xml , Instituto Tecnológico del Valle de Oaxaca Author

DOI:

https://doi.org/10.29312/remexca.v17i4.4364

Keywords:

Agave angustifolia, artisanal production, mezcal, palenques

Abstract

In Mexico, mezcal production has a designation of origin, and the largest production at the national level occurs in communities in Oaxaca, with cultural and economic importance; the municipality of San Baltazar Chichicapám is located in the Mezcal Region. The objective was to analyze the mezcal production process, quantifying the raw materials used and the yield obtained in each batch. The information was obtained in 2023 in 10 palenques through semi-structured interviews, dialogues, and participatory direct observation. Chi-square tests and Spearman’s correlations (α= 0.05) were performed. The mezcal production volume is highly dependent (p≤ 0.01) on the producer’s sex and marital status, as well as on their level of education, experience, and the organization with which they are affiliated. The total weight of the hearts of Agave angustifolia and A. marmorata was 80 kg and 20 kg, respectively. Mesquite (Prosopis spp.) and oak (Quercus) firewood are mainly used in stem cooking, and the type and amount of firewood influenced the baking time. In the various palenques, mezcal production varied from 2 000 to 15 000 L year-1; when using Agave angustifolia, A. potatorum (tobalá) and a mixture (ensamble) of A. angustifolia and A. marmorata, an average of 9-9.6, 16.66 and 8.42 kg of stems of those species were used for each liter of mezcal produced, respectively.

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Published

2026-07-28

Issue

Vol. 17 No. 4 (2026)

Section

Articles

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How to Cite

Enríquez-del Valle, José Raymundo, Gerardo Rodríguez-Ortiz, Vicente Arturo Velasco-Velasco, Marcos Emilio Rodríguez-Vásquez, and Martha Zuleyma Hernández-San Juan. 2026. “Artisanal Mezcal Production in San Baltazar Chichicapám”. Revista Mexicana De Ciencias Agrícolas 17 (4): e4364. https://doi.org/10.29312/remexca.v17i4.4364.

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