Sustainability, Harvesting and replanting agaves in various remoteregions of Oaxaca.A true cultural Zapotec tradition,Taking care of the land which in turn takes care of them.

Agaves are baked in a conical stone lined pit oven. Cooking fuel is red oak. Cooking times vary depending on the agave species. Agaves are mashed to ease agave sugar extraction with a traditional hand chiseled Cantera stone tahona.

The agave is rested after cooking. Native natural terroir influenced yeast begin the fermentation. Sourced mountain spring water or deep well water added tomash to accelerate the alcohol producing mash.

Fermentation time is dependent on the species of agaves and the air temperature. Double distillation is done small copper pot stills.

Heads and tails are discarded only the heart of distillation is used. No water is ever added to the final distillate. Still strength only. This producesa very clean flavor profile. Making the individual agave profiles shine.