Our Process
Traditional craftsmanship, step by step
Harvest
Espadín agave must be grown for 8 years before it's ready for harvest. The leaves are cut off in the fields and the plant's piña is dug up.
Cooking
The root balls (or pineapples) are chopped into quarters then placed into earthen pits of hot stones and covered with soil. Five days of baking the agave brings out their natural sugars.
Milling
The roasted pines are transferred to our round palenque, where our specialty made tahona stone breaks down our agave into a mash.
Fermentation
The mashed agave is put into wooded tubs and let to ferment over 5-7 days, aired by hand by our artisans.
Distillation
Our product is then loaded into copper stills, heated to an exact temperature and watched carefully by our Maestro Mezcalero for the next two days as it slowly drips into a basin. The results of our doble distillation is a deliciously smooth Mezcal.
