Cooking

The agave piñas are slowly roasted in conical stone ovens, using oak firewood and volcanic stone. This method caramelizes the sugars and adds the soft smoky touch typical of mezcal.

Grinding

Once cooked, the agave is crushed with a motorized agave threader, ensuring efficient extraction of the fibers and sweet juices.

Fermentation

The mash ferments naturally in open wooden vats with pure spring water, allowing wild yeasts to create complex flavors and aromas.

Distillation

Finally, the spirit is distilled twice in a copper saucepan and stainless steel alembic, resulting in a clean, balanced mezcal with delicate herbal and earthy notes.