3 tons of Salmiana agave cooked in two days. Ready to make, crush, & liquify it to make Mezcal. It was hot, smelled sweet & I was asking about temperatures and how the mezcalaro controls how hot he bakes the agave. I was concerned about over cooking. The mezcalaro looked at me and said, “watch the smoke.” Simplicity and what he has learned from past generations. He was watching a distinct clear white smoke coming from the cooked agaves. A six sense that I was completely unaware of. I understand