After years of slow growth in the hills, mature, carbohydrate rich agaves are harvested by hand using machete.
Our Espadín will take at least 6 years to mature, and our Madrecuishe more than 9. During that time, the plants take on the characteristics of the earth – they are plants of terroir.
The agaves are roasted in earthen pits, fired with local wood, for around a week. This long, slow cooking process releases the sugars needed for fermentation. It’s also when subtle smoky notes are imparted on the spirit.
The roasted agave are left to ferment in the open air for up to a week, deepening the flavour profile of the final spirit.
The softened and caramelised agaves are crushed by an ox drawn tahona mill to release the sugars within.
The mash is transferred to open air sabino wood tubs, where natural yeasts convert the sugars into a heady alcoholic brew.
This liquid is distilled in copper alembic stills, heated over fire. The cuts between puntas (heads), cuerpo or corazóns (body or hearts), and colas (tails) are made to ensure the final mezcal has the perfect balance of flavours.
Rich in sugars and highly adaptable, Espadín is the main agave used in making mezcal.
Its name derives from the Spanish for ‘little sword’ owing to its long pointed leaves.
These plants can take 6 to 12 years to mature and weigh around 70-100kg.
Our Espadín is fresh on the nose with layers of roasted pineapple, caramel and a hint of citrus.
Endemic to the corner of Oaxaca where our mezcal is made.
Their piñas are tall and elongated – traditionally they have been used as natural fencing, separating one field from another.
The ‘mother’ of the cuishe family of agaves, it is a key cross pollinator giving rise to many varieties only found in Oaxaca.
Mature plants can reach 90kg+ after 9 to 15 years.
