Our Process
After years of exploring México, visiting palenques and mezcal factories, tasting mezcales and learning about their production processes and terroir, we decided to create a collaborative mezcal community with master mezcaleros, agave farmers, and their families.
We built our own production facilities in the land where we found the best micro climate and agaves, consciously working and supporting sustainability practices and fair trade.
We built our own production facilities in the land where we found the best micro climate and agaves, consciously working and supporting sustainability practices and fair trade.
We’ve been working with small producers, in exclusive and rare regions, but also creating unique blends and infusions, combining tradition, innovation and creativity from all the community.
We roast our agaves in underground conical ovens, using hot river stones and endemic wood for the fire.
The agave is then ground and shredded with a tahona (huge, heavy stone wheel used to crush agave pulled by donkeys around a circular pit) to release their juices.
Fermentation is done in open air vats, made out of endemic wood.
Distillation is done in copper still for the artisanal mezcal, and in clay for the ancestral ones. Double destilation for most of the mezcales, and triple for the pechuga and other abocados (mango,coffee, borrego, etc).
Our Products
Guerrero
Guerrero
Guerrero
Cupreata Joven, 49.35 ABV, 2018, Don Pepe.Guerrero
Cupreata Capón 52.04 ABV, 2014, Don Lorenzo. Guerrero
Cupreata Capón 52 ABV, 2015, Don Lorenzo.Guerrero
Cupreata Capón, 45.23 ABV, 2015, Don Aron.Guerrero
Oaxaca
Guerrero
Guerrero
Espadín Joven, 45.05 ABV, 2018. Don Nacho. Oaxaca
Photo Gallery
Us
