Step 1

The reproduction of maguey (agave) occurs in two ways: through inflorescence or by producing genetically identical pups.

Various agave species used in mezcal production, including Espadín, Cuishe, Barril, and Arroqueño.

Step 2

The sowing season begins in April or May, just before the heavy rains. As the maguey matures, it stores energy as sugar in its heart, or piña, which is the key element for producing alcohol. The maguey is harvested before it flowers or the quiote forms.

Jimador chopping harvested agave piñas, preparing them for roasting during mezcal production.

Step 3

Espadín agave requires at least 7–8 years to reach maturity before it’s ready for harvest, while Barril or Cuishe agave (Agave karwinskii var.) takes 12–14 years. It is crucial not to harvest the agave before it has fully matured.

Smoking roasted agave piñas, giving mezcal its signature smoky flavor.

Step 4

The piñas are cooked for at least six days, depending on the weather, in a conical earthen oven heated by hot stones at its center. We use mesquite and juniper wood.

Horse-drawn stone wheel crushing cooked agave for mezcal production.

Step 5

The piñas are then crushed in a quarry stone tahona to obtain the pulp from the agave, with a horse or mule traditionally powering the large stone wheel as it grinds the agave.

Fermenting agave fibers in wooden vats as part of the mezcal-making process.

Step 6

The pulp rests in Awewete barrels and is left to simmer from 10-17 days, depending on weather.

Illustration of copper stills and clay pots used in traditional mezcal distillation

Step 7

The pulp is transferred into a copper pot still with an alambique de cobre, a refrescadera (depending on the region), or clay pots, where it boils and the vapors are condensed into alcohol. We filter and recycle all Viñaza.

Step 8

Each batch is labeled by hand
and carefully inspected.