Federico Reyes José
Mezcal master of Mixtec origin, raised among agaves and tradition.
He learned the art of transforming time and fire into spirit from his father. His discipline, respect for the process, and sensitivity have made him one of Oaxaca's most renowned masters.
Every drop that is born under his guidance carries the soul of his story.
Selection and harvesting
Our agave selection is the first important step in ensuring that we take care of every detail of our mezcal's quality from the very beginning. Our jimadores harvest the agaves with great care, and the piñas are prepared for the next step.
Cooking
The piñas are baked in conical ovens underground, using oak wood and volcanic rocks. This process can take 3 to 5 days to achieve the perfect temperature, ready for grinding.
Grinding
The baked and cooked pineapples are crushed by hand using a tahona stone and a horse in a round mill.
Fermentation
We consider this process one of the most important. The crushed piñas or bagasse are placed in wooden vats, and spring water is added to begin the fermentation process. This is where the wisdom of the mezcal master tells us when it's ready for distillation.
Distillation
Once fermented, the must is emptied into copper stills for the double distillation process, ultimately obtaining our mezcal.