Our production is handmade, respecting the artisan form, as did our ancestors.
We select mature maguey ashes, which take up to 13 years to mature.
We bake for about 4 days in cooking our maguey with oak wood and volcanic stones, which give a slight smoky touch. In addition, because it is a slow cooking, our maguey conserves all the natural nutrients of our earth.
We chopped machete and crushed the pineapples by means of a fountain of pink quarry stone. This allows to preserve all the natural properties of the cooked Maguey.
We deposit the must in open wooden tubs for spontaneous fermentation, it does not require the addition of yeasts or accelerants. The natural yeasts come from the nopales, yuccas, sotoles and magueyes that surround our Vinata.
We perform two distillations in copper stills, taking care of the fire and the time to share our experience and spirit of more than 6 generations.
With the pearl, the mezcalero master defines the balance of mezcal to appreciate the aromas of the earth, the agave delight the palate spirit.