LEARN ABOUT THE PROCESS

SUSTAINABLE CULTIVATION AND HARVEST

Agave is organically grown without artificial products and takes between 6 to 15 years to fully mature. It's harvested from a variety of landscapes.

Mezcal is considered a traditional and ancient spirit, deeply rooted in Mexican culture — a national distillate crafted from the wide variety of agaves native to each region.

1

Healthy, mature plants are carefully selected for the jima — the traditional agave harvest.

AGAVE SELECTION

2

Using machetes and a coa, the leaves and roots are trimmed away, revealing the heart of the agave — the piña.

CUTTING OR JIMA

3

The piñas are transported in vehicles suited to handle their weight.

TRANSPORT OF AGAVE HEARTS (PIÑAS)

4

5 COOKING IN A STONE - LINED CONICAL OVEN

The sugars are extracted in underground conical ovens fueled with dry wood. The Maestro Mezcalero places the piñas once the stones are red-hot. The oven is then sealed and left to slow-cook for at least 72 hours.

MILLING WHIT A MECHANICAL SHREDDER

The cooked piñas are chopped and shredded using a mechanical grinder, producing a fibrous mash and bagasse.

6

7 WILD FERMENTATION

The mash is placed into wooden vats with water, where it ferments naturally. About 15 cm of space is left at the top to allow for expansion during the fermentation process.

DESTILATION IN A COPPER STILL

Distillation takes place in a copper still, and the process is repeated twice to achieve the desired flavor profile.

8

QUALITY VERIFICATION

The mezcal is analyzed in certified laboratories to ensure its purity, alcohol content, and compliance with the recommended standards for safe consumption.

LEARN ABOUT THE PROCESS

SUSTAINABLE CULTIVATION AND HARVEST

1

AGAVE SELECTION

2

CUTTING OR JIMA

3

TRANSPORT OF AGAVE HEARTS (PIÑAS)

4

5

COOKING IN A STONE - LINED CONICAL OVEN

MILLING WHIT A MECHANICAL SHREDDER

6

7

WILD FERMENTATION

DESTILATION IN A COPPER STILL

8

QUALITY VERIFICATION

9

CONTACT

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