Oaxaca is a meca for the arts in mexico. And mezcal making is no exception. Our vision was to make a mezcal with all the complexity of wild agaves but subtle enough so that everyone can enjoy it. We start with cuishe and espadin magueys cooked in traditional earth pit with river rocks, after a few days we pass them to our traditional tahona grinder. Then we move in to our wooden pine fermentation tanks wich take up to 15 days for the sugars to convert to alcohol and to finish we distill our mezcal in small home made copper stills. The result is one fine exceptionally balanced sipping mezcal, that will delight even the most complex palates.
