Before harvesting, the mezcaleros must identify mature agaves, as these are the ones that have the greatest sugar content and will produce the best mezcal.
The heart of the agave must then be roasted to be able to ferment.
The agave is then shredded which permits the yeasts and other micro-organisms to reach the agave sugars to be able to ferment.
The milled agave is mixed with water and is allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 7-14 days.
The fermented liquid is then double distilled. Typically it is done in a copper still, but can be done in clay or stainless steel.
Bottle Size: 750mL