1. SOW AND HARVEST

Our Espadín needs at least 6 years to mature and be ready to make good mezcal. The leaves of the agave are removed from the hearts, known as piñas.

2. COOKING

The piñas are cooked for approximately 4 days in a dirt oven heated by wood and volcanic rock, covered by maguey and pulp dirt.

3. GRINDING

Once cooked, the piñas are crushed in a one-horse powered stone grinder to get the pulp of the maguey.

4. FERMENTATION

The pulp rests in pine vats and ferments for 10 to 15 days, depending on the weather.

5. DISTILLING

The fermented maguey mash is put into a copper still where it’s boiled and vapors condensed into alcohol. Our mezcal is distilled twice.

6. BOTTLING

White mezcal is bottled immediately, while reposado rests in American oak barrels for three months.