MEZCAL
Mezcal is a distilled spirit made from various types of agaves. Known for its smoky and herbal flavor, mezcal is most often sipped straight but also makes for a fantastic cocktail ingredient. Its complex taste and wide variety give beverages a wonderfully unique touch, offering a flavor distinct from more commonly used spirits like vodka or tequila. As one of the oldest spirits, it has been crafted within its protected designation of origin for hundreds of years, kept alive largely by maestros mezcaleros who believed it had medicinal properties.
PROCESS
Cultivating.
By planting our own agaves we ensure to maintain the highest quality achievable, while maintaining our supply chain in house.
Harvesting.
After approximately 8 to 9 years our agave espadín is ripe and ready to be harvested to make mezcal. Our maestro mezcalero heads out to the field and selects the agaves to be taken down and loaded to head to the palenque.
Baking.
The agaves are taken to the oven pit and placed for four days among hot volcanic rocks and covered in dirt to bake. After 4 days the agaves are taken out and prepped for milling.
Milling.
The agaves are turned to smaller chunks with an ax and placed on the mill, where a horse pulling the tahona (a large circular rock) mills the agave into a wet mulch like consistency .
Fermenting.
The agave is placed in wooden tubs and hot water is poured into the tub and sits for approximately 4 days depending on the season and weather, when it’s ready the agave and water mix ceases to bubble and is moved to our copper distillation pots.
Distilling.
The agave mix is placed inside our copper stills and distilled twice to get rid of any impurities and control the flavor , after which it's bottled and ready to be sipped on!
HARVESTING
BAKING
MILLING
FERMENTING
DISTILLING
CULTIVATING