Oaxaca is the state where the major production of mescal takes place, in Mexico, and the first state to export it. More than one thousand families depend from this industry which is composed by: the mezcal producers, the people who bottle and pack it, the ones who commercialise it and others.

ForeverOAX have 60 acres of agave plants, to insure constant quality of their supply and a high production capacity. Unlike other mezcales, ForeverOax mezcal is made 100% from three agaves that grow only in the region of Ejutla de Crespo, which has the highest species diversity of agave used for mezcal in Oaxaca. The production of agaves is 100% natural due to the fact that no kind of agrochemicals are used, besides that it is grown in specific areas without having to bring down any forests or jungles for their production.

The maturation time of our agave used as raw matter is as follows:
Espadin (Agave Angustifoia haw) is 8 years.
Barril (Agave sp) is 12 years.
Cirial o Cuishe (Agave karwinski zucc) is 20 years.

Expert hands cut the leaves, known as “pencas”, from the agave plant following the same ancient process that has been passed along from father to son through generations, to later extract the heart of the agave from the soil, also known as “pineapple” because of its shape. These are then cooked in traditional masonry ovens for 3 to 4 days.

The fermentation then takes place in oak wood vats for approximately 10 to 12 days, taking into consideration the ambient temperature. Again, this process is 100% natural and chemical free. This is then distilled in copper or stainless steel stills. The spirit goes through three distillations to acquire the desired 40% abv. Their reposado is aged a minimum of two months and the anejo for one year.