We select only the finest, mature agave to produce the very best mezcal

Our agave are slow-roasted to perfection in a traditional pit oven.

The cooked agave is slowly crushed by a horse-drawn stone tahona.

Natural fermentation in wooden vats develops flavour and complexity.

Our mezcal is distilled twice in small batches by wood-fired copper or clay pot stills.

Distilled to proof, our mezcal is the ultimate expression of the agave