Balanced, unctuous mezcal with spicy touches. Citrus and fruity predominantly with earthy and mineral notes in aftertaste. Subtle aromas of saddlery with presence prolonged and extremely enjoyable.

Cut: Ripe pulquero maguey, grown by the family, For 16 years, we decided make it mezcal, instead of extract mead, we only grow 600 kilos, and we obtained 380 liters, It is a unique and special lot, where we make known the essence of our family through mezcal
Fermentation: Pine wood tubs, water from our well artisanal. Duration of process: 8 to 10 days, it is a natural fermentation, where the key factor is the weather. water from our artisanal well. Process duration: 8 to 10 days, in one natural fermentation
Cooking: Underground pot oven, using oak, mesquite and pine for warming the volcanic stone, during 8 hours, process duration: 8 to 10 days
Distillation: Double distillation in copper stills, over low heat. Duration of the process: 14 hrs
Grinding: Quarry bakery pulled by our horse named “CAPTAIN”

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