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Agave is the most important material. We only use mature agave plants grown in our nurseries in Oaxaca.

Agaves are roasted in traditional underground ovens made of earth and stones. Mezcaleros use local wood to fuel the fire and place river stones on top, which get extremely hot. The agaves are placed on the stones and roast for three to five days.

Once cooked, the agaves cool for a few days before the milling process. We follow two milling techniques. Either traditional Chilean Tahona horses or Mezcaleros using a hand-carved wooden mallet separate the agave fibers.

We then place the juice and fibers in large wooden vats where they are exposed to open air. The Mexican temperature and local regional yeast naturally ferment the agaves. We do not add anything except pure spring water to reach our ideal proof.

We use two distillation techniques. Our artisanal Mezcals are distilled in copper pots while our ancestral Mezcals are distilled in ancestral clay pots. In both techniques, we uphold tradition by distilling twice.

Product of Mexico

Bottled in Mexico

GOVERNMENT WARNING: (1) ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. (2) CONSUMPTION OF ALCOHOLIC BEVERAGES IMPAIRS YOUR ABILITY TO DRIVE A CAR OR OPERATE MACHINERY, AND MAY CAUSE HEALTH PROBLEMS.

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