When an agave matures, the quiote (large flowering stem) is cut to allow the sugars to concentrate in the piña or heart of the plant. Once the sugars are maximized, the plant is harvested.

The piñas are baked in a conical oven underground, lined with pebble river rocks. The piñas are split and placed on rocks covered with bagaso (previously cooked agave fibers).

Once baked, the piñas are ground using the traditional Tahona wheel, one of the oldest and most laborious extraction processes for any liquor. This is achieved using a large wheel.

The agave liquid resulting from the grinding and the remaining fibers are placed in wooden vats with water to ferment for up to seven days. We use open-air fermentation, which allows the region's wild yeast to contribute to the complex terroir where our agave was planted, making each batch of mezcal unique and authentic.

Once the proper levels of fermentation are reached, the liquids and fibers are distilled using a fire-heated copper pot still made from mesquite and guamuche wood. This process is done twice to ensure that our mezcal has the desired alcohol percentage, the sweet spot to highlight our agave flavor profiles and provide a smooth and palate-pleasing sip. Really quite an experience.

An essential part of the Mezcal Process is its bottling. Before bottling, Mezcal is diluted with pure water to reach the desired alcohol content. The Mezcal then goes through a filtering process to give it its characteristic clarity. Finally, the Mezcal is bottled by hand, sealed with cork or plastic stopper.