Modern, Artisanal mezcal made with passion in oaxaca, mexico
8 Years Old
Maguey Espadin agave (angustifolia) is sustainably farmed on our estate in the region of San Luis del Rio, Oaxaca and harvested at full maturation (8 years).
Maestro Francisco Ortiz is a 3rd generation, award-winning Mezcal producer and is responsible for the care of our agave and creation of the delicious mezcal that makes it to our bottles.
Meanwhile, our all-female team of master blenders, Cynthia Villalobos and Citlali Velazquez, craft our blended mezcals that can be enjoyed neat or in a wide range of serves & occasions, bringing the mezcal experience to all.
Agave is a genus of monocots native to the hot and arid regions of the Americas. The genus is primarily recognised by its large rosettes of strong, fleshy leaves.
Agaves can be confused with cacti, aloes, or stonecrops, but although these plants are all similarly well adapted to arid environments, each group belongs to a different plant family.
The most widely farmed agave is Blue Weber (or Azul) which is used to make Tequila whilst many other types of agave (over 200) can be used to make Mezcal.
Both Blue Weber and Espadin (the type we use) can take 7-8 years to grow. Some wild agaves can take up to 25 years to reach full maturity.
Our agave is farmed and transformed into our award-winning mezcal in the mountains of San Luis del Rio region of Tlacolula, which is a municipality within the state of Oaxaca Mexico. The traditions of Mezcal production run deep here, with many generations of locals owing their livelihood to it.
Unlike Tequila, which is only produced in five states, Mezcal is produced nine estates across large swathes of Mexico.
HAND-CRAFTED FROM HARVEST TO BOTTLE
1. THE HARVEST
The process begins with the harvest. Expert jimadors retrieve the mature agave pinas by removing the leaves by hand with tools known as...
It can take x days to collect ... and one plant can make roughly x litres of mezcal
Once the agave hearts are gathered and prepared, they’re left out in the sun for a few days to ripen before being cooked in small batches for 10 days in an underground, hand-built conical oven with local oak wood.
The firey scent of cooked agave fills the air as the oven is opened.
The hearts are then crushed with a tahona stone pulled by Chicharito the estate’s donkey.
Finally, the agave fibers and juices are naturally fermented in wooden barrels with local water and then double distilled in our 250 liters copper still pots where it's transformed into delicious Ojo de Dios Mezcal.