CRAFTED BY TRADITION
Fields of
Agave
This is where everything starts: carefully cultivated agave plants growing under the Oaxacan sun, tended by Don Bernardo and Fabiola.
family tradition
Don Bernardo and his daughter Fabiola care for the fields together, continuing the legacy of artisanal mezcal.
Harvesting the Piñas
The jimadores chop and gather the agave hearts, preparing them for roasting.
roasting in the pit
Piñas are slow-cooked in a conical pit lined with volcanic rock, developing their rich, smoky sweetness.
crushing with the tahona
Tamarindo and Melón, our oxen, pull the massive stone tahona to crush the roasted agave.
natural fermentation
The crushed agave ferments with natural yeasts in open-air wooden vats, shaped by Oaxaca’s climate.
distillation in copper
Finally, the spirit is refined in copper stills, where Don Bernardo ensures each batch meets his exacting standards.