Our Process
Agave Selection and Harvesting
We use carefully selected, mature agaves from the finest regions of Oaxaca.
Agave Cutting (Jimado)
This process involves cutting the leaves and roots of the agave to leave only the heart, also known as "piña."
Cooking the Piñas
In a cone-shaped earthen oven, lined with river or volcanic stones, and wet bagasse, the halved piñas are arranged in a pile then, covered with tarps, palm leaves, etc., then bury.
This cooking process takes between 3 to 6 days.
Resting
The cooked piñas are left to rest. For a pre-fermentation process that could take from one day up to a month.
Traditional Milling
Pulled by a pack animal (horse or mule) a circular millstone, that weighs about 1,100 Lbs (500 kilograms), is used to grind the piñas. This type of milling is called a "tahona," preserving the ancient Oaxacan traditions.
Fermentation of Cooked and Crushed Agave
At this stage, most of the chemical compounds responsible for the flavor and aroma of the mezcal are developed. The pulp and bagasse of the crushed agave are placed in fermentation containers made of materials such as wood, plastic, or animal leather, resulting in "tepache."
Fermentation lasts from 3 to 10 days, depending on the climate and agave variety.
Distillation
Double distillation in copper stills ensures a smooth and full-bodied mezcal.