PLANTING
Biodiverse agave seeds are planted on Oaxaca land using organic and sustainable methods to preserve the agave species.
Cultivation
Espadín agave is grown for a minimum of 8 years to maximise maturity for flavour.
ROAST
Roasted underground in a traditional pit oven, lined with volcanic stones from the Puebla Popocatépetl volcano. Hydrated with mineral rich spring water from Santiago Matatlan, Oaxaca.
GRINDING
Ground by a horse drawn Chilean Tahona.
Distillation
100 percent natural yeast fermentation in open air pine fermentation vats. Double distilled with purified water. Waste water is washed with limestone to irrigate the maguey fields.
PLANTING
Biodiverse agave seeds are planted on Oaxaca land using organic and sustainable methods to preserve the agave species.
Cultivation
Espadín agave is grown for a minimum of 8 years to maximise maturity for flavour.
ROAST
Roasted underground in a traditional pit oven, lined with volcanic stones from the Puebla Popocatépetl volcano. Hydrated with mineral rich spring water from Santiago Matatlan, Oaxaca.
GRINDING
Ground by a horse drawn Chilean Tahona.
Distillation
100 percent natural yeast fermentation in open air pine fermentation vats. Double distilled with purified water. Waste water is washed with limestone to irrigate the maguey fields.
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