The quality achieved in our mezcales resides in their handcrafted elaboration which guarantees the acquisition of the essences of the agave and its millennial aromas and flavors.

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The gift of patience

CHOOSING THE AGAVE

After years in the ground, those agaves whose maturity allow for a high-quality distillate are selected. It might have been up to 8 years for agave espadín, or up to 25 for agave tepeztate.

Looking for the heart

AGAVE CUTTING

When the maguey starts to grow a shaft, called “quiote,” it is time for the “jima.” This is the cutting off of the leaves and the root of the plant keeping just the heart or “piña” which is the one that concentrates the most quantity of sugar.

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Concocting flavors

COOKING THE AGAVE

The agave hearts, called “piñas,” are cooked in pit ovens heated by firewood and lined with clean river stones and maguey fibers. The piñas are then covered thoroughly to prevent oxygen from entering. After three days of being buried, the piñas will be completely cooked and they will yield their sweet aromas.

Extracting the elixir of life

GROUNDING OF THE AGAVE

The agave hearts will be broken into smaller pieces. These pieces of cooked maguey are placed on a tahona, which is a stone mill, and with the help of a horse or mule the grinding takes place. From this process the agave juices and fibers will be obtained.

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Settling aromas

FERMENTATION

Using wooden vats filled with a large amount of water the agave juices and fibers will be left to allow for a natural, ambient fermentation from 6 to 10 days. These juices will readily turn into agave wort. It is worth mentioning that the quality of the water used in this process greatly affects the flavor of the final product.

Extracting the essence

DISTILLING

Distillation is made in copper stills. This process must be closely supervised to make sure we have the right temperature which in turn will yield a fine and constant mezcal line. This will be distilled once again to achieve the desired flavors and notes.

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Elixir of Life

ALCOHOL PROOFING

The alcohol content is tested during the distilling process. Using a small piece of cane, a small quantity of mezcal is spilled in a container to verify the formation of small bubbles, also called “pearls” which will attest the alcohol content of any mezcal.

Because our mezcales are certified, the alcohol by volume is strictly tested using an alcoholmeter.

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