CULTIVATION
Planted and harvested by hand, our agave grows for several years in various soils of the Tlacolula Valley, without the use of insecticides, this supports the land and the species that coexist with the agaves.
HARVEST
Careful selection of mature plants from different agave varieties, with high sugar content and nutrients acquired over years of growth and care.
COOKING
Conical oven with chamber and external feeding, fueled by oak and mesquite firewood, volcanic stone, and earth, which prevents excessive smoke during the cooking process.
MILLING
Traditional artisanal milling in a pink quarry stone mill (Tahona), which adds minerals to the cooked agave during this process.
FERMENTATION
Wild fermentation (free of sulfates or commercial yeasts), using spring water in vats made of sabino and pine wood, allowing native yeasts from the region to assist in the natural fermentation process, under the careful supervision of Master Mezcalero Roberto.
DISTILLATION
Double and triple distillation in copper stills over low heat, fueled by firewood, resulting in clean, well-defined flavor notes unique to each agave.
PEAK MOMENT
Finally, our small-batch unaged spirit is bottled; however, our attention to detail does not stop there. Everything must be perfect, including the sustainable harvesting of fine Portuguese cork.
