Tradition

According to mythology, a lightning bolt struck an agave plant, cooking and opening it, releasing the "elixir of the gods."

Traditional Oaxacan villages can contain dozens of small-scale mezcal producers, or palenques, each using its own methods that have been passed down from generation to generation.

Our palenque is unique for strictly abiding by the old school practices that have made our mezcal a local favorite in our hometown of Tlacolula.

Our process begins by harvesting our locally-grown agave from fields high in the mountains, and extracting the piña by cutting off the plant's leaves and roots. Our piñas are then brought to our palenque and roasted for three days in underground, earthen pit ovens, giving our mezcal its smooth, intense, and distinctively smoky flavor. Our cooked piñas are then mashed with a heavy traditional stone wheel by our very powerful ass. (See photos below.) Our mash is then cooked in our copper still, then left develop in either steel vats or oak barrels, depending on the variety.

Our unaged mezcal is referred to as joven, or young. Our reposado ages in oak barrels between nine months and a year. Our añejo is aged in barrels for a minimum of 12 months to develop the most complex flavor profile.