Regularly the maguey plants are allowed to grow between 8 to 10 years. Once matured, they are shaved until the “piñas” (pineapples) are clean, to enhance its cooking properties.

The “piñas” or pineapples are cooked in a traditional conical oven which withstands temperatures ranging from 800 to 1000 degrees C. They are heated with firewood and covered with wet maguey bagasse, maguey leaves, “petates” (woven fibers used as bedrolls in Central America and Mexico) and finally, soil. The cooking process takes 3 to 4 days to be completed.

The cooked pineapples are crushed in a traditional circular stone mill pulled by a horse. Once this process is completed, the product is introduced in wooded fermentation tanks and poured with hot water. This natural process takes between 15 to 30 days, until the product´s acidity level is raised.

The fermented product is put into fire heated copper destillers to obtain the right mezcal “body”.

Clean outstanding sharpness and bright round ocher hues, with colors ranging from ambarino to reddish copper.

Among the primary flavors we encounter an extraordinary fruity mixture of fresh and tranquil cherries, figs, cranberries and lychees. It is also joined by a closing taste of chile poblano.

A rich velvety body and light freshness that is succulent on the palate, with a faint and warm persistent astringency.