Harvesting the Agave
Our jimadores carefully select mature agave plants, ensuring only the finest quality for our mezcal.
Flavor Profile
Far rarer and more challenging than Espadín, our Cupreata agave grows wild in the mountains of Guerrero, offering a more complex and deeply unique mezcal.
- Rare & wild agave
- Traditional, small-batch process
- Balanced for cocktails
Add an image of your mezcal production
Harvest
Roast
Crush
Ferment
Distill
Age
Traditional Roasting
The agave hearts are roasted in underground pits, giving our mezcal its distinctive smoky flavor.
Crushing Process
Using a traditional tahona stone wheel, we crush the roasted agave to extract its precious juices.
Natural Fermentation
The agave juice ferments naturally in wooden vats, developing complex flavors over several days.
Double Distillation
Our mezcal is distilled twice in copper stills to achieve perfect clarity and smoothness.
Aging in Oak
Select batches rest in oak barrels, developing rich, nuanced flavors over time.