"After roasting, the agaves are crushed in a stone mill. At this point, a tequila producer would separate the liquids, discarding the deeply flavored agave pulp. Mezcal fermentation and distillation include all the agave fibers and meat, yielding a product with richer flavor. Distillation is two passes through small pot stills. Based on the agave Espadin, the genetic mother of tequila?╟╓s agave Weber. "