OUR PROCESS
CULTIVATE
Organically cultivated agave Espadín from seed in greenhouses
HARVEST
By hand using a "Coa de Jima", a long-handed machete like knife, traditionally used for harvesting agave.
ROAST
Roasted in underground pit ovens using pine wood.
MILL
Milled with a single stone "tahona", traditionally used in the region for hundreds of years.
FERMENT
Wild fermentation with no additives in cypress wood vats.
DISTILL
Double distilled in copper stills, heated with direct firewood. Leveled down to 40& alc. vol. to make it smoother.
BOTTLE
Bottled in our bottling facilities in Tlacolula, Oaxaca.
BRAND OVERVIEW
You'll find it at the entrance usually on the "Ofrenda" to pay respect to the dead and welcome the living. As Mezcaleros, we offer a well crafted artisanal mezcal at a competitive price, because we don't have a “middle man”. We are agronomists that cultivate the agaves, the producers that extract it's magical spirit, and the ones that encase it in a bottle.
OUR MEZCAL
SERVING RECOMMENDATION
DRINKING STRATEGY
TASTING NOTES
COLOR
Translucent liquid with silverreflections. Clean and bright with no residues or impurities.
NOSE
Fresh notes, citric and herbs like green grass, Lemon Verbena, grapefruit and pineapple shell. The cooked agave aroma, that represents the craftmanship
MOUTH
Its first perception is amicable with a subtle alcoholic hint; leaving a warm sensation after ingesting it; leaving a long aftertaste of sweetness coming from the cooked agave and herbal aromas that refresh, clean the palate and make you salivate for more.
