Mescal Workers Lunch Break

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A local man sits at the table during a communal lunch at a small factory in rural Oaxaca where 80% of the mescal made in Mexico. They produce 1,000 liters of mescal a month collecting wild maguey (instead of planted). It is fermented 8-10 days and the manager plays classical music believing it has a positive effect on the fermentation. It is distilled twice to be about 70% alcohol and stored for 3-6 months.
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