OUR PROCESS
1
-
HARVEST & COOKING
OUR CULTIVATED & FULLY MATURE ESPADIN AGAVES - HARVESTED BY REPUTABLE LOCAL PRODUCERS FROM THE TLACOLULA AND VALLES CENTRALES AREAS IN OAXACA - ARE COOKED IN UNDERGROUND STONE OVENS BEFORE THEY ARE GRINDED TO EXTRACT ITS SUGARS.
2
-
FERMENTATION & DISTILLATION
DEPENDING ON THE TIME OF YEAR, WE FERMENT THE LIQUID FOR UP TO TEN DAYS BEFORE DISTILLING IT IN COPPER POT STILLS.
3
-
MATURATION
OUR MEZCAL IS MATURED FOR APPROXIMATELY 6 MONTHS IN CHARRED AMERICAN OAK BARRELS, ALLOWING US TO STRIKE A BALANCE BETWEEN THE SUBTLE NOTES OF VANILLA, CEDAR, HONEY AND DRIED FRUIT FROM THE MATURATION, WITH THE LIGHT SMOKE DELIVERED FROM THE COOKED AGAVE.
4
-
FILTRATION
OUR MATURED MEZCAL GETS FILTERED THROUGH ACTIVATED CHARCOAL TO EXTRACT THE COLOR AND ENHANCE FLAVORS - RESULTING IN AN ELEGANT BLEND OF AROMAS AND TASTES THAT ARE BOTH UNIQUELY DISTINCT YET CAPTURE MEZCAL'S SIGNATURE CHARACTER.
TASTE & AROMA
PRIMARY NOTES OF GREEN AGAVE, CITRUS (ORANGE AND LEMON PEEL) FLORAL (BLOSSOM) AND A LIGHT SMOKE ARE COMPLEMENTED BY SUBTLE NOTES OF VANILLA, CEDAR, HONEY AND DRIED FRUIT. THE FINISH IS SWEET AND LONG LASTING, BALANCED BY THE TASTE OF COOKED AGAVE, CLOVE AND CACAO.
