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Distillation in Western Mesoamerica before European Contact
Daniel Zizumbo-Villarreal2, Fernando González-Zozaya3,
Angeles Olay-Barrientos3, Laura Almendros-López3,
Patricia Flores-Pérez2, and Patricia Colunga-GarcíaMarín*'2
Unidad de Recursos Naturales, Centro de Investigación Científica de Yucatán, Calle 43 No 130, Col.
Chuburná de Hidalgo, Mérida, Yucatán, México 97200
3Instituto Nacional de Antropología e Historia, Centro INAH Colima. Vicente Guerrero No 174, Col.
Centro, Colima, Colima, México 28000
*Corresponding author; e-mail: patricia. colunga@gmail.com
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414 ECONOMIC BOTANY [VOL 63
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2009] ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA 4 1 5
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416 LCONOMIC BOI ANY [VOL 63
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2009] ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA 417
Fig. 2. Assembling of the four experimental "Capacha-type Mesoamerican stills" using replicas of tri
gourd-shape (GS) vessels from the Capacha cultural phase (1500-1000 BCE) of Colima, Mexico. (
using ceramic condensers and recipients that are replicas of an hemispheric bowl described by Kelly (19
and a miniature cup shown in Townsend (2000:133). (TSG and GSG) using condensers and recipien
gourd (L siceraria) fruit pericarp. Distillate recipients were placed in the upper reservoir of the trifid v
in place with agave fiber in the gourd-shaped vessels. All condensers were sealed with clay to prevent
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418 ECONOMIC BOTANY [VOL 63
laboratory Margarita
to measure Nava
distillate (6
yiel
ethanol concentration (g/L
traditional beanand %
cook
experiments weremezcal producers
done from 1 8 toA2
and 3 to 9 December 2008,
Partida with
(68), andthe
M
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2009] ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA 419
Distillation under Controlled Heating generate the curves and evaluate the samples were
Conditions taken using a spectrophotometer (Beckman Mode
DU65) at 550 nm. A simple linear model (y = mx
Wood fires produce extremely variable heating
conditions. To control for this variability inwas
theapplied with the REG procedure in the SAS
statistical
simulation of traditional distillation methods, we software (SAS 1992) and produced a
value
repeated the experiments using the same materials of m = 18.85 (R2 = 0.997, p =0.001)
and procedures, but using a gas stove as Ethanol
heat production was also calculated as a
source. Five replicates were done for each ofpercentage
the (v/v) of ethanol based on the density
of the
four still assemblies. Distillate yield (mL/L) and anhydrous ethylic alcohol (0.79 g/mL).
ethanol concentration (g/L and % [v/v]) were
measured. Ethanol production efficiency was Vessel Size and Ferment Capacity
calculated as the amount of ethanol obtained in g/L
To estimate mean spirit production potential
of ferment during the 2-hour distillation period.
for the studied vessels, height, width, and mouth
diameter were estimated for the seven trifid and
Fig. 5. Gourd-shaped vessels from the Capacha cultural phase (1500-1000 BCE) of Colima, Mexico
display in the Museum of Colima Regional History.
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420 ECONOMIC BOTANY [VOL 63
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2009] ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA 421
< < < <
¡¡dg vn ^q co j^
00 producing ethanol from agave ferment. Use of
agave ferments for distillation during the Early
ligi g q § -h -h +i vo
w «á 2 °i °° ^ o Formative is plausible because ceramic represen-
8£g§ tations in the archaeological record from the
6
r' es t' co e
î The regional relevance of the traditional bean
cooking method makes it a plausible analogue for
> E co . ^ es "*** ö a
UÖzO . vo ^ ^ es jV designing an ancient distillation technique. Beans
Û Q S >3 have been a primary protein source in Mesoa-
< § tí g merica for millennia (Gepts 1988), and western
es C' Cn ç-C Mexico is proposed as the putative center of bean
¡í ¡ i es r-H itn es '2
es es es »-h bß
S« tá g -H -H -H -H '55
domestication in Mesoamerica (Kwak et al.
e ^ ^' co vo co* =3 2009). The "water cover" method was probably
CO N^ VTN VO 5
a key cooking procedure among ancient cultures
•i
cd since it effectively eliminates beans' high cyano-
i I gg genic content, and therefore "water cover" pot
m in iTN ir' «
technology may have played a key role in the
z tí^ o 12 domestication process as a selective instrument.
In addition, cooking utensils such as the bean pot
^h tí H O
<3 tí w^
1 Ü can be considered as proto-stills because water
g; C
evaporation and vapor condensation occur inter-
38§g
03 DÍ & <
<! tí ^ h-3
H <! tí * tí h-3 £
i aass I "
u H O H O "
nally due to the cooling function of the water in
the bowl (Needham et al. 1980:80-81).
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422 ECONOMIC BOTANY [VOL 63
Table 2. Mean, Standard Deviation, and CV of the height, width, and mouth diameter of trifid and
GOURD-SHAPED VESSELS FROM THE CAPACHA CULTURAL PHASE (1500-1000 BCE) OF COLIMA, MEXICO. TK,
TRIFID VESSELS REPORTED BY KELLY (1980); GK, GOURD-SHAPED VESSELS REPORTED BY KELLY (1980); GM,
GOURD-SHAPED VESSELS ON DISPLAY IN THREE MUSEUMS IN COLIMA: MUSEUM OF COLIMA REGIONAL HISTORY
(MCRH), State Capitol Museum (SCM), and Caxitlán Archaeological Museum (CAM).
cm cm cm
Fig. 7. (A) Trifid vessel and miniature pot from the Capacha cultural phase (1500-1000 BCE) of Colima,
Mexico that could be used as a recipient, on display in the Regional Museum of Guadalajara. (B) Gourd-shape
vessel from El Pantano culture (1000-800 BCE) of Jalisco, that could be used as a steamer, on display in the
Archaeological Museum of Mascota.
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2009] ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA 423
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424 ECONOMIC BOTANY [VOL 63
Capacha to El Pantano
Islam. Vol. 4, culture.
Part II. Technology andThe
Applied spa
temporal depth Sciences.this
of UNESCO, Paris.culture's sp
Alcalde-dethe
influence, including Rueda, J.putative
1580. Relación de parte "Capa
de
Mesoamerican still" la Provincia de Motín. Pages 156-180 inrema
technology, R.
Acuña, ed., 1987, Relaciones
described through future research. geográficas del
siglo XVI:referring
Sources unequivocally Michoacán. Universidad Nacional
to agav
Autónoma de
production are colonial México, México D.F.dating to
sources
Beekman, C. S. 2009. Recent Research
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gol-type still by Filipinos
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a noticeable scale (
Benz, B. 2002. The Origins of Mesoamerican
Villarreal and Colunga-GarcíaMarín 20
Spanish Crown later prohibited
Agriculture: Reconnaissance and Testing produ
in
sale of all fermentedthe Sayula-Zacoalco Lake Basin. Foundation
or distilled beve
native populations. for the Advancement
In Colima, of Mesoamerican Stud-
ethn
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ies, Inc. (FAMSI). prohibitio
http://www.famsi.org/
destruction of reports/99074/
ceramic (20 October 2009).
vessels containin
made wines and Benz,
severe punishment
B. F., L. López-Mestas, and J. Ramos-de la
making them (Sebastián dePaper,
Vega. 2006. Organic Offerings, Vera and
Sevilla-del Río 1977:60). Despite
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Shaft Tomb, Jalisco,
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tion of ancient agave 7/S0956536 1 06060 1 96.
pit-cooking and fe
technologies in the isolated
Bourke, ravines
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volcanoes other and
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tradition could be thousands of years o
Still. Geographical Review 34(3
Acknowledgments
The authors thank CONACYT and CICY for versity of Utah Press,
the sabbatical scholarship for D.Z.-V. and P.C.-Buckler, E. S., M. M. Go
G.M., and P. Gepts for his hospitality at U.C.- J. F. Dobley, and G
Davis. Field work was partially supported by the Phylogoegraphy of t
Instituto Nacional de Antropología e Historia- Zea mayz. Maydica 51
Colima (INAH) through the Archaeological Butterwick, K. 2000. Co
Project Ixtlahuacán No. 552. The University of arte de los banquetes
Colima kindly provided logistical support. Guil- 93-110 in R. Townsend and C. E. Gutiérrez-
lermo Ríos-Alcalá (Museo Universitario de Artes Arce, eds., El antiguo occidente de México:
Populares, Colima) and Edith Zizumbo-Villarreal Arte y arqueología de un pasado desconocido.
(Colegio de Ciencia y Arte de la Vida, Toluca) The Art Institute of Chicago, Gobierno del
made the vessels' replicas. Apolinar, Macario, and Estado de Colima y Secretaría de Cultura
Miguel Partida prepared the agave ferments. Saúl Gobierno de Colima, México.
Alcántara helped with photographs. Felipe Bar- Cáceres-Farfán, M., P. Lappe, A. Larqué-Saavedra,
ahona (Unidad de Materiales-CICY) kindly advised A. Magdub-Méndez, and L. Barahona-Pérez.
us in the ethanol quantification techniques. 2008. Ethanol Production from Henequén
{Agave fourcroydes Lern.) Juice and Molasses
by Mixture of Two Yeasts. Bioresource Tech-
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426 ECONOMIC BOTANY [VOL 63
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