Process
Our Mezcal Journey
Every sip of our expressive Tobalá mezcals embodies a multi-decade commitment to patience in the field, while also reflecting our fourth-generation master mezcalero’s journey to perfect the production process.
FROM SEED TO SIP
01
Nursery
The origin of our wonderful mezcal journey is the young agave plants. Through either seed or mature plant propagation, the local team carefully tends to these seedlings or “hijos” as they sprout into young agave.
These budding agave plants spend the first 6-months in carefully cultivated rows until they are ready to be transplanted into larger fields.
02
Planting
Each young agave is thoughtfully planted in a location that will ensure optimal growing conditions and uniform maturity.
By leveraging years of farming experience, our master mezcalero, along with his sons and the local team, are able to grow some of the largest Tobalá agave in Mexico.
03
Growing
We describe each bottle of our mezcal as being a collection of ‘Drops of Time’ largely due to the long growing cycle and meticulous production process.
Our Tobalá agave plants often grow for 8-15 years before they mature and are ready for harvest. It is the long growing period and natural elements that produce sugar-rich agave piñas that the master mezcaleros can then turn into our expressive mezcals.
04
Harvesting
Skilled jimadores work carefully to trim back the well-guarded agave spears (or pencas), leaving the fibrous agave piña.
This back-breaking work requires not only strength but also precision and skill, as correctly harvesting the piñas directly impacts the final mezcal taste.
05
Cooking
The best mezcals are a delicate balance of flavor and complexity with subtle smoky undertones that punctuate the agave notes.
Our agaves spend 5-8 days buried in underground pit ovens as the starchy, freshly harvested agave piñas give way to sweet, cooked fibers.
06
Fermenting
Following the cooking process, the sugar-rich agaves are shredded before being fermented in large wooden vats, or tinas, for ten days to two weeks.
We rely on only wild yeast from the local micro-climate to convert the agave sugars into alcohol, achieving a unique result that reflects the local terroir.
07
Distilling
The fermented agave pulp is then twice-distilled in a copper pot still patiently over a 24-hour period.
Our master mezcaleros carefully watch over the distillation process, making sure the fresh distillate is cut properly, removing any unwanted flavor notes or distillation byproducts.
08
Aging (Penca)
For our unique Tobalá Penca, we age the tobalá for up to three months in small glass carboys alongside a cooked agave penca slice, imparting a complex, savory flavor that is truly special.
*Our core Tobalá expression is bottled as a Joven– with no aging.
09
Bottling
From there, our expressions are bottled into our beautiful packaging—the perfect compliment to our unrivaled liquid.
Each packaging component has been meticulously designed and produced as the perfect underscore to our world-class mezcal.
