The different types of agaves are selected once they have reached maturity, this varies with each type of agave, some mature in 7 years and others can take 17 years or more.
The leaves of the agave are removed with an instrument called “coa”, revealing the center of the agave, known as “piña”.
We use a conical stone oven that is heated with wood fire, agave is placed on top and covered with fiber and canvas to keep the heat inside for 4 or 5 days.
In this process we use the “Tahona” method, which consists of a big circular stone that is pulled by animal traction and whose objective is to crush the cooked agave.
Once the pressing is finished, the crushed agave is transferred to the oak vats and a little natural water is added to start the fermentation process. This mixture is left for 3 to 5 days so that the sugar becomes alcohol. It is important to mention that in this process no sugar or external agent is added to accelerate fermentation.
The result of fermentation is poured into copper pot stills, a double discontinuous distillation process is performed to obtain mezcal. The stills are heated by wood fire.