Production
Our mezcal is loyal to a fully artisanal production process
Growing the Agaves
In the sun-drenched fields of Mexico, agaves grow majestically for up to seven years, their spiky leaves reaching skyward. These resilient plants thrive in the rugged terrain, soaking up nutrients and sunlight to develop their unique flavors. Patience and care are paramount, as each plant slowly matures under the watchful eye of skilled farmers.
Harvesting
When the agaves reach the perfect age of seven years, it’s time for the jimadores to harvest. Armed with razor-sharp tools called coa, they expertly trim away the sharp leaves to reveal the heart of the plant, known as the piña. These piñas, weighing up to 100 pounds, are then collected for the next stage of their journey.
Cooking
The piñas are split and placed in earthen pits lined with volcanic rock, where they are covered and slowly roasted for two days. This ancient cooking method imbues the agave with a rich, smoky flavor, essential to mezcal’s distinctive taste. The intense heat caramelizes the plant’s sugars, transforming them into a sweet, aromatic treasure.
Milling by Horse-pulled Millstone
Once cooked, the softened agaves are crushed under a massive stone wheel, called a tahona, pulled by a horse. This traditional milling process extracts the sweet juices from the fibrous agave, creating a mash that is essential for fermentation. The rhythmic grinding, guided by skilled hands, ensures a thorough and even extraction.
Fermentation
The agave mash is transferred to wooden vats where natural fermentation occurs, lasting up to seven days. Here, wild yeasts work their magic, converting the sugars into alcohol and developing complex flavors. This spontaneous, open-air fermentation process is vital to mezcal’s unique character, influenced by the environment and local microflora.
Distilling
The fermented mash is distilled twice in traditional copper pot stills, a meticulous process that refines the spirit and concentrates its essence. The first distillation separates the alcohol from the impurities, while the second refines the mezcal to perfection. The result is a crystal-clear liquid, rich with the smoky, earthy notes that define this ancient Mexican elixir.
