An oven, often masonry or brick, used to cook agave with steam.

A pressurized steam vessel that cooks agave faster than many traditional ovens. Its use alone does not determine quality.

A large stone wheel used to crush cooked agave. Some producers use it alone; others combine it with roller milling.

Agave is cooked underground using heated stones and covered materials. Common in mezcal and capable of creating flavors beyond smoke.

Fermentation driven primarily by naturally present microorganisms rather than a selected commercial culture.

Regulated mezcal classifications that permit specific methods and equipment. They describe production, not a universal quality score.

Spirit bottled at or near the proof at which it leaves the still, generally with little or no dilution. Usage varies.

A spirit made from more than one agave variety.

Literally “young.” In mezcal it generally signals unaged spirit; tequila labeling uses the term differently.