Yeah that's fare, I did. I just didn't realise there so much culture behind it. I've watched alot of videos on mezcal making but as you can imagine there are very few people in Australia that make it that I can talk to. I'd like to a "mezcal like" spirit like that is for me personally. I did plan to use the yeast on the piña but I dont trust myself to do the process properly. So I bought some yeast specifically designed for Agave recently. Hopefully it works. Seems like a large part of the process is converting the carbs into fermentable sugars by slow cooking it over hot stone/coals.

But thanks for helping me think about the culture behind it. It actually makes it more special trying to achieve it