OUR PROCESS
Discover the Authentic Essence of Oaxaca with our Mezcal with us!
1. HARVESTING
“La Cosecha”
Once the plant has reached full maturity, we proceed to harvest “jima”, it consists in separating the leaves and root from the agave piña.
2. COOKING
“Cocina”
Once the piñas are harvested, they are transported to the distillery and placed in the oven to be cooked for 48 hours.
3. MILLING
“Molido”
The cooked piñas are taken to the grinding mill to be crushed and cached in the fermentation tanks.
4. Fermentation
“Fermentación”
The wood tanks is transfered to the fermentation room where water is introduced to the tank and leaved fermenting for 72 hours until the yeast has converted all sugars into alcohol or ethanol.
5. Destilation
“Destilación”
Once the fermentation is finished, we move from the wooden tank to the copper stills to carry out the ordinary distillation and second distillation.
6. MEZCAL
“Mezcal”
The Mezcal is filtered and passed to the bottling machine where all bottles are filled up, labeled and sealed.