We own our farm and distillery, and we’re proud to infuse a modern approach into the 400-year-old tradition. Twice-distilled and fermented with wild yeast, our mezcal is bottled with love by our all-female team in San Juan del Río, Oaxaca.
Our 1971 opens with striking flavors of peppered citrus that give way to a soothing, smoky finish. Our unique blend of agaves is formulated to bring the full complexities of mezcal to each sip: some notes dance, some linger.
Complex and layered, with notes of roasted agave, caramel, vanilla, and spice
Smoky, earthy, with hints of herbs and citrus
Long and smooth, with a lingering smokiness and a touch of sweetness
Complex and layered, opening with peppered citrus interlaced with soft smoke and then revealing hints of vanilla and spice
Smoky, earthy, with hints of herbs and citrus
Long and smooth, with a lingering smokiness and a touch of sweetness
The jabalí agave is not easy to transform into mezcal, but it’s worth it. A thorny plant that demands high altitudes and 12 years to reach maturity, only the best mezcal masters can alchemize it into the spirit.
The cooking takes place in a conical stone oven, followed by a grinding process in an Egyptian Tahona (handcrafted stone mill) and a fermentation in wooden vats.
Strong flavor, with wild tones and soft smoke
The delicate process results in an earthy aroma
Strong flavor, with wild tones and soft smoke
The delicate process results in an earthy aroma
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