Harvest
Jimadores harvest mature Espadín agave after 7-9 years of growth, using traditional coa knives. Only ripe plants with high sugar content make the cut.
Oaxacan Tradition
Traditional Oaxacan Mezcal
Traditional Oaxacan mezcal made by maestros who\'ve been doing this for generations. Pit-roasted, tahona-milled, copper-distilled. The real thing.
The maestros make the mezcal. We help them get it to you. That's it. Every bottle supports families who\'ve been making mezcal the traditional way for generations.
Traditional Production
The way it\'s been done for generations. We don't mess with it.
Roasting
Agave hearts roast in underground pit ovens for 3-5 days. The smoke and heat caramelize the sugars, giving mezcal its signature smoky character.
Crushing
A massive stone wheel - pulled by horse or by hand - crushes the roasted agave to extract the juice. Slow, traditional, effective.
Distillation
Hand-hammered copper pot stills distill the fermented juice. Two distillations bring it to proof and preserve the agave character.
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