With production centered in the district of Sola de Vega in the Sierra Sur Region of the State of Oaxaca, the natural climate and terrain is ideal for agave growth. At an altitude of 4700 feet and in the shadow of the majestic Sierra Madre del Sur mountain range, for generations the maestros of the local villages have tended the land to source these precious plants.
Using only traditional production methods every bottle is of artisan quality deliberately made to preserve the whole spirit, heritage and tradition of mezcal.
Production starts with the selection of only mature agave plants endemic to the region which have the highest levels of sugar. The agaves are slowly roasted over a period of 3 to 5 days in traditional underground ovens formed from earth and stone. The fully cooked hearts are then ground using wooden mallets to smash the fibers and then left for some days in large wooden barrels to ferment. Only water is added at this stage - all products and processes in the production being natural. Fundamental also to the artisan nature of their Mezcal is the ensuing double distillation in traditional clay pot stills heated over direct fires. With the aforementioned in mind each lot and batch will exhibit differences in character and alcohol a mark of artisan mezcal.