Our selection of agaves, is the first important step to ensure that from the very beginning, we take care of every quality detail of our mezcal. Our jimadores carefully harvest the agaves, and the piñas are prepared for the next step.
Cooking:
Pineapples are cooked in conical ovens underground, using oak wood and volcanic stones. This process can last from 3 to 5 days to obtain the perfect cooking ready for crushing.
Grinding:
Baked and cooked pineapples are crushed by hand with a tahona stone and with the help of a horse in a round mill.
Fermentation:
We consider this process to be one of the most important. The crushed pineapples or bagasse are placed in wooden vats and spring water is added to start the fermentation process. This is where the wisdom of the master mezcalero tells us when it is ready for distillation.
Distillation:
Once fermented, the must is poured into copper stills for the double distillation process to finally obtain our mezcal.
