SOW One espadín agave needs at least 6 years to ripen and become a good mezcal.

SOW
One espadín agave needs at least 6 years to ripen and become a good mezcal.

HARVEST The leaves of the agave are removed from the hearts, which are also called “piñas”.

HARVEST
The leaves of the agave are removed from the hearts, which are also called “piñas”.

COOKING The piñas are cooked for around 4 days in a dirt oven heated with wood and covered with rocks and agave leaves.

COOKING
The piñas are cooked for around 4 days in a dirt oven heated with wood and covered with rocks and agave leaves.

GRINDING Once cooked, the piñas are crushed in a stone grinder to obtain the pulp from the agave.

GRINDING
Once cooked, the piñas are crushed in a stone grinder to obtain the pulp from the agave.

FERMENTING The pulp rests in oak vats and is left to simmer from 3 to 15 days, depending on the weather.

FERMENTING
The pulp rests in oak vats and is left to simmer from 3 to 15 days, depending on the weather.

DISTILLING The fermented paste is put into a copper still where it boils and the vapors are condensed into alcohol. Mezcal is distilled twice.

DISTILLING
The fermented paste is put into a copper still where it boils and the vapors are condensed into alcohol. Mezcal is distilled twice.

BOTTLING White mezcal is bottled directly, while ‘reposado’ rests in oak barrels for 3 months.

BOTTLING
White mezcal is bottled directly, while ‘reposado’ rests in oak barrels for 3 months.