VERDE carries out the fermentation process in a natural way, with no external agents but the ones offered by nature and the surroundings. In this stage, the bagasse formed by the fibers and juice is poured in a wooden vat (max. 1,500 liters), where water is added to start the open-air fermentation.
This is a process that can last from 7 to 30 days, depending on the production season, and the precipitations and variations in temperature.
Unlike other chemical processes within the distillation, this one allows the mezcal to have twice the amount of natural microorganisms giving it its flavor and aromas without losing the sexual energy and the smoky notes for cocktails and neat tastings. Since it is chemical free, this process creates an alcohol molecule that is less toxic for the body when compared to other spirits.