One espadín agave needs at least 6 years to ripen and become a good mezcal.
The leaves of the agave are removed from the hearts, which are also called “piñas”.
The piñas are cooked for around 4 days in a dirt oven heated with wood and covered with rocks and agave leaves.
Once cooked, the piñas are crushed in a stone grinder to obtain the pulp from the agave.
The pulp rests in oak vats and is left to simmer from 3 to 15 days, depending on the weather.
The fermented paste is put into a copper still where it boils and the vapors are condensed into alcohol. Mezcal is distilled twice.
White mezcal is bottled directly, while ‘reposado’ rests in oak barrels for 3 months.