Agaves grow and mature naturally on mountain slopes at over 1,700 meters above sea level, where a soil composed of a mix of red, gray, and black clays, along with a unique microclimate, nurtures their growth. This organic process creates the perfect concentration of natural sugars and minerals that give our mezcals their elegance, balance, and depth.

Our fellow artisans from the Martinez Perez family carefully select agave plants with the ideal natural ripeness. They then jiman the piñas or hearts (separating the agave leaves to leave the clean heart) using a technique inherited from their ancestors, which leaves a small piece of the root of the leaves in the heart of the plant. This results in a unique flavor in our final product.

After the agaves have been cooking for six days, we then transfer them to our round stone pit with a traditional horse-drawn bakery, where they are ground for several hours until they become a pulp.

From there, we transfer the pulp to our pinewood vats and add our spring water. We let it sit for six days to allow natural fermentation to take place and absorb the natural aromas of the mountains.