Production
Process

Our process begins with the selection of the land in Oaxaca state.

We look for land that has been previously used for agriculture to avoid deforestation. Once the land is ready, we gather hijuelos (agave plants) for planting.

We harvest our agaves after 6 to 8 years. When mature, the jimadores take them out of the soil, take the leaves out and keep only the piñas (agave hearts), which will then be taken to the oven.

Our agaves are cooked in cone-shaped stone ovens. The piñas are placed and covered with soil, wood and stones which imparts the traditional and characteristic flavor of a mezcal artisanal, after being cooked for 5 to 6 days.

A limestone wheel called tahona which weighs between 1 and 2 tons, spins around, crushes and squeezes the juice out of the agave.

This is a slow process that takes dedication to ensure we extract as much honey as possible to emphasize its flavor and consistency in the final product.

Once the agave is crushed, fermentation occurs in open-air wooden vats. Yeast and bacteria feeds off the agave honey and balances acidity, sweetness and aromas of the liquid.

The maestros mezcaleros, based on experience, know when the right time to stop fermentation and move to the next stage.

Finally, our mezcal is double-distilled in copper stills.

Our mezcal then goes to the bottling facility, where the liquid is tested, approved and bottled by hand.