Harvest
This is the process of pruning the agave, the leaves are cut and the root is extracted to leave it clean.
Cooking
A conical stone oven is used to bake the agave piñas
Milling
The fibers of the cooked agave are placed inside the mill, made of stone. Inside the mill there is a wheel-shaped stone with an approximate weight of 500 kilos, which is called "Tahona" and is pulled by horses. While it spins in circles and presses the cooked piñas, creating a type of paste.
Fermentation
In fermentation, the real magic happens. The natural yeasts get to work, turning sugars into alcohol and releasing those distinctive aromas and flavors that give our mezcal its character. This is where the maestro shapes the essence of every bottle, creating a mezcal that’s full of life, depth, and complexity.
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Distillation
The alcoholic adjustment is the final stage of making artisanal mezcal, in which small portions of the "tips" and "tails" are used to define the final product and obtain the desired alcohol content.
