Our Mezcal process

OAXACA MEXICO

Our Family

Espadin joven
espadin-reposado
Tobala joven
Espadin añejo
Madrecuishe
Espadin Destilado
Ensemble silvestre
Grana cochinilla

Harvest

Espadin agave must be grown for at least 6 years before it's ready for harvest.

Cooking

The root balls (or pineapples) are chopped, then placed into conical ground are pits (oven) of hot stones and covered with soil. 5 days of baking the agave brings out their natural sugars.

Milling

The agave is transferred to a round, above-ground pit, where a traditional large stone wheel called “Tahona” is set up on a circular stone basin. Usually pulled by a donkey or a horse, breaks down the cooked agave into a mash.

Fermentation

The mashed agave is put into 600 liters pine wooden vats. Left to ferment over the next 6-8 days.

Double distillation

The fermentation product is loaded into 300 litter copper (alembics) stills, heated with wood, and watched carefully over the next two days as it slowly drips into a basin. The result is a deliciously smooth sweet Mezcal

LIMITED EDITIONS

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