Grow
We let our Espadín and Tobala agave mature for at least 8-10 yrs. With a wild tepeztate we let it mature for 25 years. It is best to harvest when a quiote appears out from the middle of the agave.
Harvest
Once uprooted, we cut the leaves off leaving only the piña.
The piñas are cut in halves and tied on mules to haul up from the mountain.
Roast
We bake the agaves in an underground pit lined
with river rocks and wood. We leave wood to heat
the river rocks then add the pinas and cover with
soil. It is left untouched for 48 hours. A good roast
will bring the exact flavor of smokiness and extract
the natural sugars.
Fermentation
The cooked agave is then crushed in a stone wheel turned by a mule crushing into a pulp. The pulp then sits to fermentate naturally in wooden vats for 8-10 days. The ferminatted pulp is called tepache.
Distillation
The tepache is the ready to distill into mezcal. We distill in a copper pot twice creating into a magical spirit.