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  • Location of the agave fields: Santiago Matatlán, Tlacolula, Oaxaca.

  • Type of agave: Agave Angustifolia Haw or espadín.

  • Agave age: 10 years

  • Sustainable planting: Yes


  • Description of sowing and harvesting:

The land is cleaned, then furrows are opened in the lower part of the embankment, on the side where the water accumulates. It should be done before the rainy season in the months of April or May, the planting distance is approximately 4 to 5 m between rows and 90 to 110 cm between plants.
The agave harvest needs between 8 and 10 years before reaching maturity, (when red marks appear on the pineapple), the "Jimador" cuts the large, pointed leaves by hand and separates the piñas (the center of the agave) from plant. The pineapples are then loaded onto a truck to be transported to the distillery.


  • Description of the cooking process:

Through the use of conical stone ovens built underground and heated with thick wood (mesquite or oak). You must wait until the firewood is completely consumed and the stones are red hot, only then are the large pineapples cut into two or four parts, to optimize their cooking and it is  When the pineapples are placed in an orderly and compact manner on the hot stones, then the oven is covered with blankets (sacks, etc.), earth and logs to seal completely, leaving a minimum of 72 hours for cooking.

  • Grinding method:

The pineapples are cut again into smaller pieces with an ax or machete to place them in the mill, a circular stone or cement mill in which another stone, approximately 500 kilos, is rotated, pulled by a pack horse, until it becomes paste and ground bagasse. then proceed to fermentation.

  • Description of the fermentation:

After grinding, the gabazo is placed in wooden vats, approximately 75% full, approximately 150 liters of water at 35 to 40 °C is added, so that it ferments for one or two days, more water is added at a temperature environment until reaching 90% of its capacity, thus accelerating fermentation, you have to leave about 15 cm of space in the vat, then mix the musts, letting the dough rise to the surface, leave it to ferment for two to three days .

  • Alcohol Volume:

40° -100% agave.

  • Flavor notes:

Of intense personality with subtle tones of wood, crystalline and bright. Perfect for any occasion, or as the popular legend says: "for all evil, mezcal and for all good, too".

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