From the harvest to the bottling

OUR PROCESS

With the family tradition of Don Tacho and his sons Joel and Laurentino, we work in Santiago Matatlán, Oaxaca, town known as...

"The Mezcal Capital of the World"

Cocción

Cooking

During 3 days in a wooden oven made from mezquite

Molienda

GRINDING

In a traditional tahona pulled by a horse for the extraction of must

Fermentación

FERMENTATION

Natural, without added agents in pine wood tubs

Doble destilación

Double Distillation

In a copper still or cement for our ancestral Mezcal

Nuestros productos

"The artisan Mezcal that rests inside a spectacular jaguar head"

18000 2016-2018
155 Points Of Sale
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