Cooking

Cupreata, Inaquediens, and angustifolia piñas are slow-roasted together in conical stone ovens with oak firewood and volcanic stone, creating depth and integration from the start.

Grinding

The roasted agaves are milled with a motorized threader, extracting rich juices and fibers from each varietal.

Fermentation

The blend ferments naturally in open wooden vats with spring water, where wild yeasts develop layered aromas and complexity.

Distillation

Double distillation in a copper saucepan and stainless steel alembic refines the spirit, producing a bold yet balanced mezcal with elegance and structure.