OUR PROCESS | Explore Our Craft — Experience Authentic Mezcal

ARTISANAL MEZCAL

every bottle

begins with

patience, land,

and tradition

in craft

Aerial view of a vast field with neatly arranged rows of agave plants, likely in a rural or agricultural area, with a dirt path running along the bottom edge.

01 | FIELDS

fields of
agave

This is where everything starts: carefully cultivated agave plants growing under the Oaxacan sun, tended by Don Bernardo and Fabiola.

A man and a woman outdoors on a farm or garden, smiling and sitting on a wooden surface, with greenery and blue sky in the background, wearing casual clothes and hats.

02 | FAMILY

FAMILY
TRADITION

Don Bernardo and his daughter Fabiola care for the fields together, continuing the legacy of artisanal mezcal.

A man wearing a yellow cap and striped shirt is working in a field of large agave plants, using a tool to harvest or cut the plant. The environment is dry with sparse vegetation and a clear blue sky.

03 | HARVEST

HARVESTING

THE PIñAS

The jimadores chop and gather the agave hearts, preparing them for roasting.

04 | PIT

A man crouches near a smoky fire, gently tossing charcoal or rocks, wearing a yellow cap and checkered shirt.

ROASTING

IN THE PIT

Piñas are slow-cooked in a conical pit lined with volcanic rock, developing their rich, smoky sweetness.

05 |TAHONA

CRUSHING

WITH THE

TAHONA

Tamarindo and Melón, our oxen, pull the massive stone tahona to crush the roasted agave.

Dirty water with leaves and debris flowing under a makeshift bridge made of wooden and stone planks.

06 | FERMENTATION

NATURAL

FERMENTATION

The crushed agave ferments with natural yeasts in open-air wooden vats, shaped by Oaxaca’s climate.

Close-up of a rusty pipe dripping water into a small blue container placed on a stovetop.

07 | COPPER

DISTILLATION

IN COPPER

Finally, the spirit is refined in copper stills, where Don Bernardo ensures each batch meets his exacting standards.

EXPLORE MEZCALES

crafted by

tradition